Paul's Brew
13/07/2010

*** Mash ***

Malt:
Pale Malt: 4Kg
Crystal Malt: 250g
Torrified wheat: 140g

Mash start: 19:06
Mash finish: 20:21
Mash time: 1h15
Mash volume 2.7gal / 12L
Strike water temp: 85C.
Mash temp: 70 start.

*** Continuous sparge ***

Sparge start: 20:25
Spage finish: 21:10
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 (had more to spare but didn't use it)

*** Boil ***

Boiler started 21:20
Wort cleared/timer started: 21:50
Boil finish: 23:20
Stand for 15mins.
Total boil time 90 minutes 

30g Fuggles at 15mins (22:05)
30g Challenger at 15mins (22:05)
5g Fuggles at 1h15 (23:05)
15g Goldings at 1h15 (23:05)
1 tsp Irish moss at 23:00

Chill with IC.
Start: 23:20
Finish: 24:05
Finish temp: 24C.

Run off to primary FV. Add hydrated yeast (with 250ml beer and 1/2 tsp sugar).
Yeast: Safale S-04 (Fermentis) 11.5g

Stored for 5 days at 18-20C.
Run off to secondary FV - .
Stored for 12 days at 18-20C.

Bottled with priming sugar. Amount: 3oz