Without doubt, a big mop and bucket is a brewing
"essential"! :thumb:
Regardless of how you are going about your brewing, another two are:
1. Lots of time. i.e. "Thimk!" before "Cock-up!"
2. A Checklist of what you
MUST do at
EACH stage of the brew.
Here's my own Checklist for a SMASH using EKG Hops. It will be used in the next couple of days.
SMASH WITH EKG LEAF
Brewed ??/03/17
INGREDIENTS
5.00kg Maris Otter Malt
50g EKG Leaf
Wilco Ale Yeast
Yeast Nutrient
PREPARATION
Mill 5.0kg of Maris Otter Malt
Prepare 2 x 15g and 1 x 10g EKG Hop Leaf
Put out 1 x Protafloc Tablet
Put out Wilco Ale Yeast
Put out Yeast Nutrient
MASH METHOD
Strike Water = 2.6 litres per 1kg of grain = 13 litres at 68 degrees
Mash at 60 to 65 degrees for one hour.
Run off wort and circulate using TWO vessels until wort runs CLEAR.
Heat SPARGE water to 70 degrees.
Sparge at one litre per minute. Stop sparge when runnings reach SG1.008 / SG1.012.
Overfill boil kettle to 27 litres so that there is no need to add more water later.
BOIL METHOD
Boil with 15g of EKG Bittering Hop Leaf for 60 minutes.
Add Protafloc tablet and boil for 10 minutes.
Add 10g of EKG Aroma Hop Leaf for 5 minutes.
Flame Out
Add 15g of EKG Aroma Hop Leaf and steep for 30 minutes.
Cool to 20 degrees, Whirlpool and run off into FV via a Sieve.
FERMENTATION/BOTTLING
Take OG.
Add 1tsp of Yeast Nutrient.
Pitch yeast and ferment at 20 degrees.
Take FG.
Add 80g of sugar and Hop Tea prepared from 10g of EKG Hop Leaf before bottling.
Enjoy! :thumb: