Brew for her majesty.

[Rwilts]

So I have decided that instead of watching the ceremony I will do a brew.

Thought I would record the process in case of use to others.

It's a TMM Big smoke underworld milk stout.

Filled brewzill to very top with hot water from kitchen tap at 42 degrees . Set both elements on and temp to 70 (mash is 67). Add Camden tablet.

When temp reached I pump out to the desired mash volume (20) into a igloo water Container which will keep sparge water walm enough for next hour or so.

Then I add my water Treatment and circuit for ten minutes.

Then (after adding malt pipe) I mash in alternating hand full of rice hulls with the grain (3 rice hulls in total). Stirring well each time.

Stir well for a few minutes to catch any clumping then leave it for ten minutes to settle.

After ten minutes I start the mash timer add the top screen(if using) and start to recirculate at about half speed. Monitoring to ensure a steady flow. One benefit of the top screen is you can easily see if the wort is clear during mashing.

 

[Rwilts]

Whilst the mash is on I weight out all my boil additions. And set them out in order .

 

[Rwilts]

So mash (including mash out) complete. Raise the grain and put the water cooler on top of keezer. Use jug to sparge with 2 litres at a time until the desired volume is reached.whislt sparging put the temp to HH and start getting to that boil.

 

[Rwilts]

When sparge complete I put the malt pipe on an oven shelf over a FV and run the wort through a sieve to collect any grains.

 

[Rwilts]

Pre boil gravity , was looking for 1.045 and looks like 1.043 so happy there.

 

[Rwilts]

So we have reached a boil. I turn off the 500 heating element and leave the 1900, never had an issue with scorching. I don't use a hop spider as I don't think the wort circulated enough around the hops. So straight in they go .

 

[Rwilts]

For the lactose addition I draw a litre of boiling wort from bottom tap and dissolve in a jug before adding back in ( same applies for other dissolvable additions such as candy sugar for Belgium beers )

 

[Rwilts]

Dup post

 

[Rwilts]

So we finished bang on the number 1.051. now I will cube this and leave overnight to cool to pitching temp .

 

[Rwilts]

As I didn't use a hop spider and there is no whirlpool addition I will give it a quick stir to help the hops form a cone at the bottom before transferring to the cube.

 

[Rwilts]

So all done (bar the clean up) I never try and squeeze cube , later it will contract and never had an issue .I fill cube and lay on each side for a few minutes,but it's boiling liquid so just the steam should be enough.
Any observations on how I can improve the process fell free .

 

[Rwilts]

For completeness. Transferred wort to fermenter. Yeast pitched . Ispindle added and spunding valve set at 10psi.