Thanks.
Right, the recipe I have based my first AG on is one of HH's house bitter -
Pale Malt 3930g
Crystal Malt 262g
Torrified Wheat 174g
Goldings Hops 36 Bittering units, added at start of the boil
Goldings Hops 20g, added at the last 15 minutes of the boil.
Goldings Hops 8g, added at the end of the boil, soak for 30 mins.
Estimated OG 1044
I've had to alter the recipe due to my scales not being very accurate so, the pale malt is 4kg, the crystal is 270g and the TW is 180.
So far I've boiled 5 ish gallons of water and put it (minus around 12litres) into a keg to keep till later.
The mash is on at the moment and will be ready to check in about 50 minutes then it needs another 30 mins to finish.
I'm a bit concerned about the temp as its around 63C which I think is a bit on the low side. I put a litre or so hot water in to raise the temp but it didn't seen to have much of an effect other than begin to over saturate the grains.
I thought about switching the heat back on but thought I would just end up with caramelised grains sticking to the elements.
So, I will just leave it for the water to soak into the grains and boil a kettle to raise the temp in 20 mins or so.
I have taken several pics which I will post once I find my camera to pc lead.
Again, thanks to you all for your sage like wisdom
and help in getting this off the ground.Steve.
