Paul's Brew 02/05/2010 *** Mash *** Malt: Pale Malt: 3.5Kg Crystal Malt: 250g Torrified wheat: 140g Mash start: 11:30 Mash finish: 12:45 Mash time: 1h15 Mash volume 2.6gal / 12L Strike water temp: 75C. Mash temp: 67 start. Started boiler at 11:30 to raise temp..s *** Continuous sparge *** Sparge start: 12:55 Spage finish: 13:35 Starge with 5 (topped up to appx 6) gal / 22.5 (to 27)L (sparge water 86C); "sprayed" using siphon tube with plastic tap on one end and long filter on the other. Sparge water in coolbox on table from hall. Preboil volume 6.5gal (should ideally have been more as this is a 25l recipe. *** Boil *** Boiler started 14:30. Wort cleared/timer started: 14:55. Boil finish: 15:25 Stand for 15mins. Total boil time 90 minutes 30g Fuggles at 15mins. 30g Challenger at 15mins 5g Fuggles at 1h15 10g Goldings at 1h15. Chill with IC. Start: 16:15 Finish: 17:10 Finish temp: 24C. Run off to primary FV. Add hydrated yeast. Yeast: Munton's Premium Gold Stored for 5 days at 18-20C. Run off to secondary FV - Thursday 11 June. Stored for 12 days at 18-20C. Bottled with priming sugar. Amount: 2oz.