Old Yella
30/05/2011

*** Mash ***

Malt:
4KG Maris otter
200g Flaked Barley
180g Pale Crystal malt

Mash start: 10:30
Mash finish: 11:45
Mash time: 1h15
Mash volume 3gal / 13.5L
Strike water temp: 75C.
Mash temp: 67 start.

*** Continuous sparge ***

Sparge start: 11:50
Spage finish: 12:45
Sparge with 5 (topped up to appx 6) gal / 22.5 (to 27)L (sparge water 85C); "sprayed" using siphon tube with plastic tap on one end and long filter on the other.
Sparge water in coolbox on oak side table.

Preboil volume 6.5 gal

*** Boil ***

Boiler started: 13:05
Wort cleared/timer started: 13:30 (+ bittering hops in)
At 1h10 mins: 1 tsp Irish moss (+insert IC and take 250ml wort for yeast primer)
Boil finish: 15.00 (aroma hops in)
Stand for 15mins.
Total boil time 90 minutes
Bittering hops: 31g First Gold 90 min boil + 15g Goldings 90 min boil
Aroma hops: 20g First Gold 1 min boil

Chill with IC.
Start: 15.15
Finish: 15.50
Finish temp: 22C.

Run off to primary FV. Add hydrated yeast.
Yeast: 11g Munton’s Gervin English Ale

Stored for 5 days at 18-20C.

Bottled with priming sugar. Amount: 2oz.