Its a slightly odd brew length as i didnt want to buy much more equipment and was limeted to a 14l stock pot for mashing and boiling. I'm using what i have for extract brewing plus a sparge bag.
Recipe:
Brew Length: 13L
2.50 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 92.59 %
0.10 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 3.70 %
0.10 kg Wheat, Torrified (3.3 EBC) Grain 3.70 %
16.00 gm First Gold [9.30 %] (60 min) Hops 28.6 IBU
12.00 gm First Gold [9.30 %] (15 min) Hops 10.6 IBU
10.00 gm Fuggles [4.50 %] (2 min) (Aroma Hop-Steep) Hops -
10.00 gm First Gold [9.30 %] (2 min) (Aroma Hop-Steep) Hops -
0.50 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
Est Original Gravity: 1.047 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.60 %
Bitterness: 39.2 IBU
Est Color: 13.0 EBC
Grain bill

Mashing

Batch sparging


Collected Wort

At this point i forgot to take any more pictures. There was also a slight hiccup with the thermometer as it turns out when the wort boils at 115 celcius its probably reading a bit too high so i'm not entirely sure of the mash and sparging temperatures. Also i noticed the taste of the wort, although it ended up at a gravity of 0.050 it was rather watery and not particularily malty. Would this be down to too low a mash temperature?
The brew length ended up at 12 litre's and 5 days on the gravity is down to 0.010. I will be bottleing in the next couple of days if the reading's stay the same.
So a bit of a mixed result but hopefuly the proof will be in the tasting in a few weeks. I will also be buying a spirit Thermometer.