Paul's Brew 04/12/2010 *** Mash *** Pale Malt: 4.2Kg Crystal Malt: 250g Torrified wheat: 140g Mash start: 10:45 Mash finish: 12:00 Mash time: 1h15 Mash volume: 3 gal (drained boiler to 2.5 gal and topped up with boiling water + cold tap water to 3gal) Strike water temp: 85C (needed to switch the boiler on for a bit). Mash temp: 75C start, 68C at 45mins, 68C at end. *** Continuous sparge *** Sparge start: 12:10 Spage finish: 12:35 Sparge time: 25mins Sparge water in coolbox on table from hall. 85C. 4.5gal. Topped up with two kettles. Preboil volume 6.7gal (had more to spare but didn't use it) *** Boil *** Boiler started: 13:00 Wort cleared/timer started: 13:45 Boil finish: 15:15 Total boil time 90 minutes 26g Fuggles at 15mins (14:00) 30g Challenger at 15mins (14:00) IC inserted! 15g Goldings at 1h15 (15:00) 1 tsp Irish moss at 1h15 (15:00) Stand for 5mins. Chill with IC. Start: 15:20 Finish: 15:55 Chill time: 35mins Finish temp: 24C. Run off to primary FV. Add hydrated yeast (with 250ml beer and 1/2 tsp sugar). Yeast: Gervin English Ale Yeast 11g (Muntons) OG 1.320 Stored for 7 days at 18-20C. Kegged to a King Keg with 2.5oz of dark brown muscavado dissolved in some boiled water.