Ingredients:
4300 g Maris Otter Pale
150 g Crystal Malt 30°L
50g Challenger (5.6%) - 60 min
10 g Styrian Goldings - added during boil, boiled 10 min
8 g Challenger - added during boil, boiled 10 min
20 g Styrian Goldings - steeped after boil
Irish Moss
Safale S-04
Filling the HLT...
HLT elements on, temperature rising. 78°C on the HLT dial gives 72°C in the mash tun and a mash temperature of 67.5.
The mash:
I recirculated the first runnings by pouring them onto the back of the spoon. Seems like a good way of monitoring how much gunk is getting through.
My first two all-grainers were plagued by stuck mashes. This time I took a hacksaw to the manifold and deepened the slots: now they are exactly halfway through the 22mm copper pipe. This seems to have worked. The joy of a non-sticky mash!
The boiler filling...
Coming to a boil. I love how it looks like a giant-size pint of stout at this stage:
The run off ...
... and I totally forget to take a hydrometer reading.
All nice and snug in the cabinet, only I've got to get some proper catches for the door:
And finally, here's the new PID earning its keep:
