21L
3.70 kg Pale Malt, Maris Otter
0.35 kg Wheat, Torrified
0.30 kg Caramel/Crystal Malt
0.15 kg Amber Malt
30.00 gm Boadicea [7.60 %] (90 min)
15.00 gm Goldings, East Kent [4.60 %] (15 min)
15.00 gm Fuggles [4.40 %] (0 min)
15.00 gm Goldings, East Kent [4.60 %] (0 min)
Grains ready, HBS had no crushed amber malt, so had to crush them in a pestle & mortar.
Doughing in, got my strike temp wrong, my grain was colder than I thought, so initial mash temp was 62°C 2 more litres of hotter water got it to around the 66°C mark
First batch running off
Getting to the boil while batch 2 soaks
Boiling away while batch 2 is dropped in
I may get some cross looks for this method of sanitisation, steam is good isn't it? I use a redundant baby bottle steamer for kegs & FV's with the 4" top. No ill effects yet.
Cooling over, look at that cold break material! Had it from boiling to 30°C in 12 minutes. The trick is to keep the cooler moving all the time, I did a gentle bouncing motion. The effect is instant. With the cooler static the outlet pipe is cold, a gentle shake & it gets red hot.
I think my efficiency was not too good. Beersmith had it at 1050, it was 1045 in the end & just under 20L in the FV, so I need to add an extra litre for hop/trub loss next time.
Only mishap was forgetting to plug in the hop strainer. Arm was duly sanitised & plunged in to the hot wort when safe at around 65°C which is just about the temp that nasties can't survive (If I remember my food hygiene course correctly).
S-04 is about to be bunged in.
