Thanks also to Hop & Grape - for hardware; Paul @ BarleyBottom for grains, yeast & advice.
Results from first attempt at AG brewing (also making bread & home-made soup concurrently):
Target OG 1036
Target wort vol. 23 litres.
Target mash temp 65 deg C
In the MT: 3980g Maris Otter; 80g Crystal Malt
In the Copper:
Northdown hops (6.1%) 80g SOBoil; 20g (last 15 mins)
Irish Moss 5g (last 15 mins.)
Mashed for 90 mins.
Strike temp 72 deg C
Actual mash temp 62-68 deg C by adding remaining HL & boiling H2O.
(Ambient temp. 9 deg C)
Sparged until runnings reached 1010 (2.5 Blix)
Boiled for 2 hours.
Let stand for 30 mins.
Chilled using CFC to 25 deg C- pipe came off boiler tap, hand covered in hot wort!!
Into FV vol=21 ltr made up to 23 with boiled & cooled H2O.
*(edit) Added 1 sachet of Safale-04
Into temp-controlled fridge set @ 18 deg C; OG 1042.
After 15 hours good yeast head, +ve CO2 pressure, SG 1040 (10 Blix)
Smells & tastes like beer.
Problems, lessons learnt & solutions:
Concentrate on making beer. Use higher strike temp. Don't stir grains too much. Make more liquor. Insulate MT with cylinder jacket. Hot wort cooks flesh!
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you can be a brewing snob now 