Recipe.
2.020 Kg Pale malt
0.360 Kg crystal Malt.
5 Litres of tescos cheap still water (from a 5 litre container).
All put into a grain bag dropped into a stock pot and then heated on the stove to 65 C, with peroidic warm ups for 60 mins.
Pulled the grain bag out and let it drip into another container.
Replaced into the stock pot with another 3 L of tescos water (from the second 5 L container). Mixed it up a bit and then again let it drain into the other container. Followed by a final rinse and drain with the remaining 2 L.
At this point i also added an extra 1L of water from the kettle becase the gravity was at 1060 even before the boil.
The whole lot was returned to the stove and boiled for 60 mins with the addition of hops at the start of the boil.
fuggles 16g
goldings 14g
a bit of protofloc at 15 mins remaining.
At flame out stock pot was placed in the kitchen sink with cold water, which was moved around the stock pot and replaced several times (also gently stirred the contents of the stockpot to aid in the cooling).
The whole lot was poured back into the 5L containers the water came from using a seive and a funnel (left plenty of head room). Each container got about 2-3g of windsor yeast.
Not sure if this will taste ok or if the large amount of break material getting into the fermenters will cause off flavours, but nothing ventured nothing gained. I'll report back what it turns out like
Edit:forgot to say that i got just over 6L of wort at 1060
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