- 2kg Mariss Otter pale malt
- 40g Biscuit malt
- 200g Munich malt
- 230g Crystal malt
- 28g Challenger -60 minutes
- 14g East Kent Goldings -15 minutes
- 14g East Kent Goldings -0 minutes
Again, the brew in a bag method was used getting about 8.6L of 1.060 wort in the stockpot. I also dunk sparged the bag in a spare fermenter which gave about 6L of 1.0?? wort which I used to top off where the pot had lost volume to evaporation during the boil. In the end I was left with just under 10 litres into the fermenter at about 1.058 (I think), which I diluted down to between 12-13L and a OG of 1.040. The yeast went in after a bit of cooling time. I had had the pot in the sink but without the sink plug that has gone walkabouts it was somewhat more difficult. I used the cooling time to wander up to the plot and drop the spent grains off in the compost, tidy up a bit and cook tea.