'New' brewery

[Scooby]

I’m going to be doing my first brew with my all ‘new’ brewery when I receive some ingredients later this week, the plan is for Gales HSB, I really enjoyed this before Fullers took over and closed the Horndean brewery and moved production to Chiswick. I also brewed it a number of times many years ago, yes it’s DL again.

3.65 kg Pale malt
110g Crystal malt
50g Wheat malt
410g Dark brown sugar
90g Molasses

48g Goldings All of boil (90min)
21g Bramling cross All of boil

21g Goldings at switch off

15g Goldings in hop back

White labs WLP002- English ale

22l batch 1.051OG 47 IBU 22ECB 80% Eff
All generated by BeerAlchemy

The ‘new’ brewery consists of a larger boiler from LHB to replace my ageing bruheat, (Tesco and bruheat element transferred) so I can boil the whole batch without additions, A smaller 24l coolbox so I can get a deeper grain bed depth, I estimate with an average brew this will be 18-20cms, Its also more rugged so my 1/4 turn valve is more stable. The MK11 hop back and the conical FV.

Learning to use the FV is going to be the main difference; I’ve got some advice from James at Beertech (highly recommended) and think my procedure will be something like this:

As I don’t have a pump and due to the height of the FV I will be decanting the runnings from another container with the advantage of more efficient aeration, I previously fed the runings directly to the FV and aerated with a balloon whisk.

After resting for 10-15 min drain 200-300ml of trub, do this twice more and compare the samples for cold break then pitch the yeast.

The theory with the rest of the fermentation is as the yeast start to die they will collect at the bottom, so part way through the primary they can be removed, after 10 days I will drop the yeast and save then add aux. If isinglass is required I will add this when racking to the corny.

It will take me a few brews to sort out the process and will be playing it by ear a bit but how does that sound to you guys? Any comments welcome.