Tomorrow's Grain Bill

Yesterday and today I spent getting my brewery prepped for my first batch of the season tomorrow. One advantage of a large batch size is the ability to fill several kegs after a brew session, but one down side is that I cannot brew indoors in the winter because it generates too much steam. So the last time I brewed was in November of 2007.

Today I cranked up the kettle, hauled out the pump, opened up the mash tun and gave it all a good going-over. The (58L) kettle was upside-down on the back step all winter, and beside it was the 45L mash tun covered in blue camping foam.

Everything worked well and I managed to clean out the kettle, mash tun, and several of the buckets that I use as well. I measured out my grain and ran it through the mill, then finally did something I'd been meaning to do for several years now - mount my mill properly on my bucket. It took all of 4 x 1.25 inch screws and about 20 minutes of my time, and now it's just perfect!

Grain Bill

9.5 kg Maris Otter Pale Ale Malt (UK)
300g Hugh Baird Malted Oats (UK)
300g Aromatic Malt (Belgian)

Hop Bill

Still not sure what to do with hops but will update this post when I figure it out, so please stay tuned.

I'll probably mash 153F which is my standard mash temp when I'm not doing anything specific. 90 minutes as usual.