Here is the original thread:
I'm mashing a little hotter. I'm also worried I crushed too fine and am headed for a stuck sparge.
7-3/4lb Maris Otter
1/4lb Crystal Malt EDIT 60L
1-oz chocolate malt
Amount Item Type 3/4oz Northern Brewer [8.50%] (60 min)
(First Wort Hop) Hops Place the hops into the collector pot.
-- Drain Mash Tun into collector
Start to heat collected wort while fininshing the sparges.
-- Batch Sparge Round 1: Sparge with 2gal of 180 F water 10 minutes
(Sparge set in at about 154)
-- Batch Sparge Round 2: Sparge with 3gal of 180 C water 10 minutes
(Sparge set in at about 158)
-- Collected a boil volume of about 7 gallons.
Wort was running fairly clear toward the end.
Boil for 60 min
...I substituted UK Fuggles 5%, and Euro Northern Brewer 9.8%
3/4oz UK Fuggles, First Wort Hops. Place it in the wort collector.
1oz Euro Northern Brewer (45 minutes)
_____(Really, this is the second addition as you already added hops in collector)
1/4oz (15 minutes) Third addition.
_____1oz UK Fuggles (0 minutes, AKA flame-out) Fourth addition.
I let mine cool on the back deck. I think some of my aroma ends up heading into the bittering this way. I think it will be reasonable though, because of the first wort hop procedure.
-- Cool wort to fermentation temperature
-- Add water as needed to achieve 6 gallons of wort for fermenting.
-- Siphon wort to primary fermenter and aerate wort.
I plan on making a re-hydrating yeast with a little sugar, from dry Safale S-o4 for pitching tomorrow.
...screwed up the hop additions anyway. I put in a whole 1-3/4ounces at 45 minutes.
....I added the 1/4 oz at flame out.