Couple of things I need to be aware of.
Although I had a rolling boil, about 40 minutes in I partially covered the top and the boil became much more rolling without boiling over.
My mash lost quite a bit of temp despite me wrapping it in a body warmer and towels.
To conserve water I used a fermenting bin filled with water and bottles of frozen water and pump to run the wort chiller.
Wasn't quite as effective as I hoped and had to keep exchanging warm water for cold.
Below is my process.
Constructive criticism welcome
. (This was done while looking after my 11 month old as swmbo is away on a hen weekend)
Cheers
Mark
9.30
Heat 22 l to 75 c
10.25
Water at 75 c
Added grain at 19 c
Temp at 67 c
Leave 1 hour
Heat 10 litres to 75 c
11.30
Final mash temp. 64.9 c
Dunk sparge for 15 mins at 66 c
Total pre boil volume 27 l
Pre boil gravity 1036 at 22 deg.
Rolling boil at 12.37
60 mins Hops added
3 caps de former
At 15 mins add wort chiller
At 15 mins add 1 tsp Irish moss
13.42
boil complete
Post boil volume 23.75 l
14.56
22.5 c
Drained into fermenting bin
Og 1040 at 22 c
Fermenter volume 22 l
