BASIC MASHING INSTRUCTIONS

Recipe for Ale:-3.8kg Pale Malt

                          -500g Munich Malt

                          -300g Crystal Malt 145ebc

                          -24g Northdown Pellets 7.2%aau(boil hops)

                          -40g Fuggles Pellets 3.8%aau(aroma hops)

                           -Whirlfloc Tablet

                           -California Ale Yeast WLP001

Instructions:

1. Prepare your hot water supply using your element. Heat your water to around 72degrees.

2. Preheat mash tun with a small amount of boiled water.

3. Put 15 litres of water in at 72 degrees Celsius.

4. Stir the grain in slowly to avoid clumping.

5. When all the grain is in the mash tun, check the temperature. It should be 65 degrees approximately. Adjust with boiling water or cold water if the temperature is above or below 65 degrees.

6. Fit the lid and leave for one and a half hours. Check the temperature at 45 minutes. Adjust if necessary.

6. Prepare sparge water for sparging. Aim for a temperature of around 76 degrees Celsius.

7. After one and a half hours of mash time, draw several jugs of wort off from the tap and pass back through the grain.

8. Start to run off wort from your mash tun into the boiler. Aim for around 1/4 of the maximum tap flow. It is important to have a slow steady flow when running off your wort to the boiler.

9. Observe the level of liquid in the mash tun. Once the liquid is starting to drain and the grain bed is revealed, it is time to start sparging.

10. Run your sparge water into the mash tun to a level 10cm approx. above your grain bed.

11. Continue to maintain this level of sparge water in your mash tun as you start to fill your boiler.

12. When the level of wort in your boiler gets to around 18litres, take element out of sparge water tank, and place into boiler and turn on.

13. Stop sparging when you get to around 20litres of wort into your boiler, and let the grain bed completely drain.

14. Do this until you achieve around 22-23litres of wort.

15. It should take around half an hour for your wort to get to boil, so this is a good time to clean out your mash tun of all the spent grain.

16. When your wort gets to boil, allow it to get to a nice active rolling boil before you add your first hops(24grams boil hops).

17. As soon as you add your boil hops, take note of the time.

18. Boil for 1 hour.

19. At 40mins(20mins before end of boil), add your whirlfloc tablet.

20. At 50mins(10mins before end of boil), add your 2^nd lot of hops(40gms aroma hops).

21. Prepare your cooling coil.

22. Finish boil at one hour.

23. Take the element out of the boiler and put in your cooling coil.

24. Use cooling coil to drop wort temperature down to yeast pitching temperature(around 22degrees).

25. When the wort is down to around this temperature, take the cooling coil out of your brew.

26. Using a clean long handled spoon or paddle, stir the wort in an even circular motion, as to create a whirlpool. Do this for around 1 minute.

27. Leave the wort to settle out for 30-40mins.

28. Once all of the solids have gathered in the bottom of your boiler, transfer the wort through the straining bag into your fermenter.

29. Take a hydrometer reading

30. Add water if necessary to maintain a final amount of 23litres.

31. Add your yeast and fit lid and airlock to fermenter.

32. When fermenting activity stops, leave for 1 to 2 days to settle.

33. If possible,Transfer to second container and refrigerate for a further 7 days.

34. Bottle or keg as usual.  

For all the ingredients and equipment listed above, purchase the Basic Mash Starter Kit in Starter Kits in product categories.