1)Make a yeast starter the night before if using liquid yeast
2)Calculate amount of water needed using Daab's batch calculator
3)Turn on hot liquor tun to heat water to desired strike temperature
4)Run hot water into mash tun
5)"Dough in" malt and stir, adjust temperature with ice or boiling water if needed and adjust ph to 5.3( my water is pretty soft, maybe i can do without adjusting the ph as many peeps seem to?)
6)Cover mash tun for the 60-90 mins, then add water to make up for evaporation if needed
7)Drain first runnings into jug and return to mash tun until clear
Run first batch into boiler9)Turn on boiler when wort covers element
10)Batch sparge with required amount of water
11)When both batches are in boiler and it is at a rolling boil and foaming has died down add hops at desired times
12)15 mins before end of boil place immersion chiller in boiler and add irish moss
13)Switch off boiler and add aroma hops, turn on chiller and cool wort to 25 degrees
14)Run off wort into fermenting barrel from a height to aerate it
15)Check the gravity
16)When fermentation ends rack to a secondary fermenter and add finings
17)Rack to a keg or bottle if needed.
as ever, much gratitude for any pointers, as im sure ive misunderstood some of the steps and the reasons for them
I put the lid on mine then cover with an old duvet.
)