
Recipe for 23 l
4.5 kg pale malt
500g Amber malt
500g Wheat
600g white sugar
90 minute mash 11 litres mash liquor, temp 64ºC.
25g Perle 8% 90 minute boil
10g Saaz 3.2% 15 minutes boil
I am aiming for an efficiency of 75% to give an OG of 1.067
The yeast from the bottles of Chimay red is looking happy

I have had to use whole wheat processed through the coffe grinder


Just a quick piccie of my evolving mash tun, I added some foam insulation as per DaaB last night


Mash underway, it smells like freshly brewed coffee


Extra insulation added


I'll post more piccies as the day progresses
