So, with a shiny new spade connector and upgraded thermal switch, the Buffalo was ready. I hoped...
As Floydmeddler's original recipe looked so damn good I decided to do something in a very similar vein today (at long last!) in the hope that the Gods would smile upon me...

Aiming for 22 litres into the fermenter (I usually end up with more as my boil off is pretty good) I proceeded;
Crisp Pale Ale Malt (5.5 EBC) - 4426g (82.2%)
Munich Malt (25 EBC) - 323g (6%)
Crystal Malt (150 EBC) - 215g (4%)
Crystal Rye Malt (150 EBC) - 215g (4%)
Carafa Special Type II (1200 EBC) - 102g (1.9%)
Torrified Wheat (3 EBC) 102g (1.9%)
Target OG - 1.052
Apollo (19.5% aa) - 30g, 15 mins
Amarillo (8.7% aa) - 30g, 15 mins
Apollo (19.5% aa) - 30 g, 5 mins
Amarillo (8.7% aa) - 30g, 5 mins
Apollo (19.5% aa) - 40g, 0 mins
Amarillo (8.7% aa) - 40g, 0 mins
Ahtanum (5.2% aa) - 100g, dry hop

Grain shot!

Bringing up to strike temperature

Mash on

Mash off, after 90 mins. Not bad


Occasionally, the Black Arts can help your beer...


5 min & 0 min hops

The Aftermath

Run off into fermenter
All in all, a fun day. Hit my numbers ok, got slightly more wort at the target gravity. Good efficient mash, crisp pale ale always seems to give really good results.
Yeast wise, I decided to plump for NBS West Coast. Quite like this yeast to be honest, I've had good experiences in American style red ales before. Now all tucked up in the fermentation fridge at 19C after a good blast of O2.
Really hoping this brew will meet my high expectations, haven't used Apollo before and it smells bloody lovely, very resiny and sticky, pungent aroma...just what I like!