This was also the first use of my newly built 3 tier brewing stand, although I only took a photo of it in the sparge configuration. I had bought fresh ingredients for everything, but then discovered a bag of Mt Hood hops from 2010 in the freezer, unopened in a foil vacuum bag. I thought I'd open them when the time came with some other hops ready just in case and if the smelt and looked ok, I'd use them. Sure enough they seemed very fresh still, so I gave them a shot! I was also pleased to hit 84% mash efficiency, slightly up on my usual 83% I used to achieve.
So the recipe;
25 litre brew, water dechlorinated with campden and then treated with gypsum, Epsom salts and calcium chloride.
3454g pale malt
383g Munich malt
Magnum 12.6%AA 23g for 60 minutes
Mt Hood 4.3%AA (allowed for 3.4% due to age) 100g for 5 minutes
1 protofloc tablet
11.5g sachet of US-05
OG of approx 1.041, expecting around 80% attenuation on this one so an estimated FG of 1.008 and around 4.2% abv.
Here's a pic of the brew setup while sparging;
Cheers - looking forwards to seeing how this one turns out!