Phew - my first boil is on and the hot break has occurred - I didn't realise that you would be able to see the clumps of protein floating around in the wort

. I now know why you AG chaps refer to brewing as your brewDAY!.
I used 2.3kg of pale malt to get 10 litres of sweet wort which equates to 69 available gravity points
2.3 * (300/10) = 69
The finished wort had a SG of 1050 at 44c which equates to 1058 when corrected, meaning I have a mash efficiency of 84%
In true sods law fashion the camera batteries packed up as soon as I got the mash out of the tun so the following grainy pics were taken with my phone camera

Collecting the wort after sparge number 3

gentle rolling boil - I still can't get over how much stuff comes out of solution when the hot break occurs.
Anyhoo I'm off back downstairs to clear up the carnage and weigh out my late copper hops and dig out the Irish moss.
PS: There are some pictures of my half finished lauter tun on theis thread
http://jimsbeerkit.co.uk/forum/viewtopic.php?t=5151