No pics of the mash but same old stuff
22l brewlength
Predicted OG 1060
Actual OG 1060
Predicted FG 1015
Actual FG ?
4500g Crisp Maris Otter
500g Munich Malt
250g Carabelge
250g Wheat Malt
Mashed at 65c for 90mins with 6g gypsum
200g Carafa Special 1l kilner jar then filled to the top with water cold extract for 24 hours added to the very end of the boil
Boil
9g gypsum, 6g epsom salts
16g Magnum (14.5) @ 90 mins
20g Amarillo (6.7) @ 30 mins
40g Amarillo (6.7) @ 15 mins
40g Amarillo (6.7) @ 0 mins (steep 30 mins at 80c)
2l starter of Wyeast Thames Valley pitched at 17c then raised to 19c after 2 days
Start of the boil with 16g Magnum

30 mins 20g Amarillo

15 mins 40g Amarillo plus half a protofloc

Cold extract I prepared earlier

Cold extract ready to be added to the end of the boil

40g Amarillo Steep for 30 mins at 80c

OG bang on target at 1060 @ 20c

fermentation going better than my photography
