Hopefully a few Pratchett fans on here who get the name I gave the brew....
Anyway, a few annoyances and lessons from this brew day.
1) Don't even bother trying to vorlauf when doing a BIAB. My wife will just walk in on me whilst doing it, distracting me horribly, so a long time spent just to destroy the grain bed with a single slip. It just stretches out the brew day, making my wife and kids grumpy.
2) Buy a kettle or something to heat sparge water up in. When you suddenly realise that one of your daughters has used every single saucepan (other than my 33 litre SS pan, which is WAY too big...) and not bothered to put them in the dishwasher, fun times ahead as you try to heat your sparge water by putting 1 litre at a time through a water boiler (one of those you put your mug under and press the button) which only heats to about 96 degrees, during which time the heating boiler seizes up and needs a good hard slap (there's a fan in it that sticks, reported multiple times, the only way to un-stick it is to slap the side of the boiler), the internet plays up so you have to reboot the routers when your wife comes in complaining her internet is down.... You get the idea.
3) I need to replace my hop bag that I lost (I put it to wash last time I used it, my wife then made it vanish, when it reappeared it had gone mouldy....) so I can finish off the hop pellets I already have in the freezer. Or I need to buy flower hops that complement the pellets we have (I didn't fancy using Saaz, Hallertauer Mittelfruh or Fuggles overly)... Sick to death of the bazooka blocking up on me! I even replaced it with a larger one, with bigger holes, still blocked up after about 5 litres into the FV.... As in zero flow through the tap. The insane amount of flour that came out of the IREKS malts I was using up didn't help matters... Ended up with about 3 litres of trub in my FV, hoping it compacts down more eventually (the Witbier one certainly did!). Rushing to get it into the FV and my stuff cleared out of the way didn't help.
4) I need something like a 10 litre bucket to put my weighed grain into. A 25 litre one is a bit on the side of overkill....
Anyway, onto the recipe. Kind of a "beer stew" really. The hops, honey and yeast were planned properly (just quantities tweaked). The grain was sort of planned, but with the purpose of using up grain I had opened for the last Saison. Unfortunately I still have IREKS Light Munich and IREKS Pale Ale malt left... Hop quantities were a bit higher than planned, as when I put a bit too much onto the scales (as you do) my wife egged me onto to just use it all anyway.
She does love her hops. Mosaic was chosen because we recently tried the Mosaic SMASH I made, and it became our fave hop, Amarillo because reading around lots of folks saying it complements Mosaic nicely. Honey because my wife wanted a beer with lots of honey in it, heather honey because I got her to compare the flavour of the Mexican orange blossom (bought for making beer) with her heather honey (bought for her to eat) and she preferred the orange blossom. 340g as that's roughly what was left in the jar.Mash
90 minute mash at 65 degrees (I was originally going to do it at 64 degrees, but after turning up the temp control to offset the cooling of the room when the heating went south briefly I couldn't get it down that far again...
). Mashed out for 10 minutes at 76 degrees C, as thought I was going to have to do a cold dunk sparge. Managed to get the sparge water to 70 degrees though, so went a bit better. Discovered how poor the accuracy is on my refractometer, but heh:-@ 60 minutes SG of the liquor was 1.044
@ 75 minutes SG of the liquor was 1.046
@ 90 minutes SG of the liquor was 1.049
So yeah, you can see the diminishing returns after 60 minutes. I might just leave it at 60 minutes in future, take the hit to my efficiency in exchange for cutting 30 minutes off the brew day.
SG of the sparge liquor (rinse then dunk method) was 1.030 so got a fair bit of sugar out of the grain with this.
Grain bill
Dingemans Pilsen Malt 2290g
IREKS Pale Ale Malt 1468g
IREKS Light Wheat Malt 256g
IREKS Light Munich Malt 105g
Boil
SG going into the boil was 1.046, after adding the sparge liquor and also 2.34 litres of water to increase boil volume. I can't give you an accurate volume into the boil, as either the full line is way more than the 25L the instructions say, or volume estimates were way out. I need to get an ullage stick made so I can check properly. Given that I get a boil off of roughly 3 litres in an hour, and had 23 litres left after the boil, I would estimate I had 26 litres, but given the liquid level was a fair bit under the supposedly 25L full line.....
Anyway...
Hops & Other Boil Additions
60 Minutes (start) 5.1g Mosaic pellets
30 Minutes (middle) 6g Amarillo pellets
8.6g Mosaic pellets
2.5g coarsely crushed peppercorns
8.5g lightly crushed coriander seeds
10 Minutes 1/4 Protofloc tablet, and my worth cooler
0 Minutes (flame out) 24g Mosaic Pellets
15.2g Amarillo Pellets
340g Heather Honey
I let this sit for about 10 minutes, then turned on the water to my cooler. OG came out at 1.054, 22 litres into FV but a fair bit of trub amongst that thanks to un-contained pellet hops, and a LOT of flour from the BIAB bag.
Smelled delicious. I didn't taste it, as the only wort I ever tasted that was actually nice was the one for the Greg Hughes Witbier I made.
I only taste now once checking fermentation has finished, from the trial jar. 
Calcs tell me I had over 80% efficiency, but to be honest I've stopped caring, so long as I get close to targets, preferably 4% ABV at the end or higher (lower seems to taste watery). Hence I am probably going to drop down to 60 minute mashes.
Brew day was longer than it needed to be, as I ended up weight hops ahead of time as my wife was putting frozen stuff from the shopping away and I knew she'd bury the hops in the process. I then decided to weigh my grain ready too. Then took a break to give everybody chance to have lunch. Was 2pm when I finally put the boiler on to heat the water up to strike temps, so was about 11:45 by the time I'd shifted everything again so we could all have some dinner. Kids were happy once fed though, as meant they were up when 2017 passed into 2018.
Yeast I went for Mangrove Jacks M29 French Saison, it came down to a choice between this and CML Saison De Lille, which gave me disappointing attenuation the last time I used it (my beer finished at 1.013 and refused to go any lower). So I wanted to see if this did a better job, hoping for more esters too, although I tend to ferment a bit cooler at around 23-24 degrees C. I want to try the Belle Saison yeast too. My aim is to use the hotter summer weeks to brew Saison and maybe Witbier.
So to you all, a Happy New Year, and to those who brewed yesterday, a happy new beer.
. I NEVER bottle until SG has stayed put for about 5 days, and do a diacetyl rest for 7 days also.