Thought I'd add a blog. You've probably seen this all before but thought I'd throw up some photos of how my brewday goes.
Recipe for anyone that's interested.
Rig set up, HLT filled (right-hand vessel), thermostat set.
Measuring out grain, trusty Briscoes scales.
Grain measured out, ready to crush.
Barley crusher with a Bunning's special motor. Takes about 2 minutes to crush the average grain bill, no more hand cranking!
Measuring out the water adjustment salts on the heroin scale and adding to mash tun. I'm aiming for a water style similar to what is found in Flanders. By time the grain is measured, crushed, and the salts are measure out, the HLT is up to mash in temp. I pump the hot liquor from the HLT into the mash tun. At this point it's a few degrees higher than the mash-in temp to preheat the cooler to stop the chillibin from absorbing too much heat from the mash.
Once the water temp is at the mash-in temperature I dump the grains in and stir the shit out of it. After I've mashed in I fill my HLT with the sparge water and set the thermostat. I also fill my boil kettle with the water I'll use to mash out. Fifteen minutes before the end of the mash I fire up the kettle to get the mash out infusion water to 100C.
Mash out infusion has just been added. The mash will rest for 10 minutes to let the grain bed settle.
I then turn the pump on and recirculate slowly for about 5 minutes, by this time the wort is running almost crystal clear. The plastic plate helps stop the grain bed being disturbed.
After the recirculation I switch the outlets on the pump and run off into the kettle.
After the first runnings I switch hoses again to pump the hot liquor from the HLT into the mash tun to (batch) sparge. I then stir it again, let it rest 10 minutes and recirc for 5 for the same reason as above. Then runoff into the kettle.
Empty mash tun.
Once the kettle is full I add the salt additions to boil kettle to match the profile I'm aiming for, then stir again.