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DuncnsDark (about time too)

Posted: Sun Nov 16, 2008 11:43 pm
by Duncndisorderly
2tsp of gypsum in water pre-boil
Boil 7 gallons of water

Mash for 90 minutes with 16ltrs water at 66degrees
5.5kg Pale Malt
0.25kg Crystal Malt
0.15kg Chocolate Malt
0.15kg Torrified wheat for head retention

30g Fuggles @ beginning of 60 min boil
60g Goldings @ beginning of 60 min boil

15g Fuggles @ 40 min into the boil
30g Goldings @ 40 min into the boil
1 Teaspoon Irish moss

15g Fuggles @ 0 min, steep for 15 minutes after flame off
15g Goldings @ 0 min, steep for 15 minutes after flame off

S04 yeast

hi all finally got round too uploading the piccies for this one see below, particulary pleased with how it turned out
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Re: DuncnsDark (about time too)

Posted: Mon Nov 17, 2008 12:18 pm
by Robdog
Can i ask why there is foil in the mash tun? Ive seen it on other threads to.

Re: DuncnsDark (about time too)

Posted: Mon Nov 17, 2008 12:31 pm
by Kristoff
Robdog wrote:Can i ask why there is foil in the mash tun? Ive seen it on other threads to.
It's to disperse the water evenly over the grains when recirculating/sparging - its stop the water disturbing the grain bed.

There are several ways of doing this, foil being one of them, some people (me) do the same thing but through a pierced mushroom container or foil baking tray.

It achieves the same purpose as a spinny sparge arm - but you can't get them any more, so techniques have evolved. HTH :)

Re: DuncnsDark (about time too)

Posted: Tue Nov 18, 2008 9:24 pm
by pantsmachine
That looks great, nice colour.

Re: DuncnsDark (about time too)

Posted: Wed Nov 19, 2008 1:04 pm
by Duncndisorderly
It tastes great too, will take a piccy of a pint poured this weeked