Started my 2nd ever AG brew this morning, which is as follows:
4.43Kg Maris Otter
Mash at 65 C for 90 mins
45g Challenger (6.5% AA) for 90 mins
15g EKG (4.6% AA) for 15 mins
SO4 yeast.
Was aiming for 67 C originally but I forgot to calculate for my grains being cold from the shed and I got it to 60 C in the tun and a whole kettle of boiling water brought it back to 65 so I guess that will have to do.
Anyway, pics of my progress so far:
Ingredients all ready

Starting to dough in

All wrapped up at 65 C

More to follow as the day progresses
Grahame