23 Litres
4.6kg Maris Otter
45g Styrians, 3.8% (90 mins)
20g Fuggles, 4.5% (90 mins)
24g Goldings, 5.3 (15 mins)
Windsor Yeast, all that was in the fridge.
Mash 90mins, Boil 90 mins
OG: 1042
Here's the brewery at present, with new mash tun on right. (It's the old thermos coolbox mash tun in a new case and a zillion camping mats in between. Today is its maiden voyage.)
Filling the HLT: (EDIT: um, the MT, I mean.)
The grains, and some last minute plumbing:
Filling it up for the first batch. The mash had dropped about half a degree over 60mins. Annoyingly, the corners were still much cooler.
Mash tun doesn't have a tap yet. Might not even need one. I plugged the pipe with the lid of a felt tip pen...
... recirculating is easy enough...
... and so is the run-off into boiler:
The boil:
The hops. Time to defrost the fridge, perhaps. But I swear that's not a frozen guinea pig in the centre.
The run-off: It's the first time ever I've had the cooling water going full blast through the CFC and still not getting the wort down to 20C. Blooming August.
Cameraman gets bored and starts trying arty shots:
23 Litres @ exactly 1042, happy about that. Beer put to bed and a much-needed pint.
, or shoot your spark 
Do you have extraction during the boil?
