Recipe was Black Sheep Ale from Graham Wheeler's BYOBRAAH
I didn't take too many photos during the day, as I wanted to concentrate on what I was doing, Enjoy!
The Grist:
The Mash:
Mash Temp:
To begin with the mash temp was too high, a bit of cold water and this was soon corrected - 66.4 is close enough!
I forgot to check what the temperature was at the end of the mash, so don't know how well it kept its heat, it had a camping mat, a blanket and a thick winter coat as extra insulation, so was probably ok.
The Boil:
Wort:
I ended up with about 20 litres of wort with a gravity of 1050, I diluted this down to my target of 1046.
