Brew Day 1
Wait, impatiently for family to depart.
Slip a couple of sausages in the pan and slide on some tunes. First off Kings of Leon.
Measure jugs for accuracy.
Measure empty space in mash tun: 2.4L
Wash virgin boiler.
Measure water, treat with 1/2 crushed campden tablet. Turn boiler on to heat strike and sparge water at 11.50. We’re off!
Now we’re onto VAST!
Not 100% sure on time to 73 degrees, about 20-30 mins.
Heated mash tun with boiled water from kettle
Measured out 5kg of Marris Otter and 300g of crystal.
Whilst weighing grain, stike watrer appears to have dropped, as I’m having to add more hotter water to mash.
Had to add 5L more liquid to get a temp of 65 degrees.
By this time I’m listening to the cricket.
After 90 mins mash time, since the 5L was added, the mash temp is 63.5 degrees. I am very happy with this [copyright Hornden Hillbilly J]. The insulation around the tun seems to have done the trick.
In future I think I will try a higher strike temp if using 5k of grain. Or take more notice of the strike temp going down while I faff.
Added 4L to make upto 14.5L to come off for the first batch. Waited 10 minutes, then run off took 30-40 minutes. Quick taste: yummy J.
15g Cascade added at 60 mins, 15g at 30, whirlfloc and immersion chiller at 15 mins.
15g more of Cascade at 1 min.
Let is settle slightly and then chilled to 20 degrees, run off to FV. O.G. of 1052.
This all seems amazingly simple, so what have I missed?
Still to add yeast and wait
