The day was going to be a long one so we started at 10am heating the strike water for the grain, bringing it to 68 - 70*c. We used 20L for this and it took about 45mins to get there. Once there we readied our grain bag we were using a brew in the bag arrangement as at the moment we do it all in one keg. In went all the grain, just over 5kg worth all up and the calcium chloride (3gm) and calcium sulphate (1gm). Stabalising the temp at 63*c we left it for 80mins stirring occasionally and adding heat when needed. Next we bought the temp up to 68*c for 10min to give us full starch conversion.
Lifting the bag out into a colander we washed the grain with 5L of hot water to get the last of the sugars out then squeezed out as much of the liquid as we could. Once this was done it was time for the boil, cranking up the heat we started the 90min boil that was required. With 60min to go we added the Hallertaurer hops and then with 10min to go we added the Saaz hops. After the boil was completed we used a wort chiller ( a piece of copper pipe coiled up to fit in the boiler that you run cool water through) hooked up to a bilge pump in an esky full of iced water. Running the pump off an old car battery it took only 20mins to bring the temp down from boiling to 24*c were we could transfer it to the fermenter and add the Styrian Golding Hops, whirlfloc, yeast nutrient and yeast and bring the volume up from 15L left after the boil to 23L.
By now it's 3pm and we still have clean up, so as I said it's along day but quite fun even if it was one of the rare 30*c plus days we've had this summer. The full recipe and directions are on the recipe page and thanks to the ESBrewing site for the recipe.
Cheers
Hairy Back Brewing
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