Well, not a big deal but did a shakedown cruise on a new system, checked system parameters and pleased. Got 80% efficiency off a 10 gallon Igloo and hand-ladling fly sparging, with the normal bumps off learning on a new system. 95% 2-row, 5% Baird's 135-165; "northern England" water, so that's a tweak but I wanted to see what 250 ppm sulfate and 175 ppm Cl tasted like on an ordinary bitter. Challenger throughout. For the first time, used dry yeast - Lallemand Nottingham.
Based on pre-boil gravity, I thought I'd end up with a slightly higher OG so adjusted the Challenger bittering, and as I ended up about where I thought I would be initially (1.038 OG v. 1.036 targeted), I think the BU:GU at nominal 37:38 BU:GU (97) is more than I was looking for at BU:GU 89. And the Igloo mash tun soaked up more heat than I'd parsed going in, so I mashed in low at 146 F and had to gun it on boiling additions to get it to targeted mash-in at 152F. Then to infuse to 170F for mash out, took considerably more water than I'd anticipated.
I may use my 10 gallon BK as a mash tun, and just use the cooler as my dedicated LT - so, direct heat any ramping past mash-in and keep infusion ratios reasonable.
Clean up and indoors was a breeze, relative to the 20 gallon, pump-driven propane spike system. Blew my knee as it turns out hunting with my son up north, and it was merciful not to lug the big stuff anymore.
Based on pre-boil gravity, I thought I'd end up with a slightly higher OG so adjusted the Challenger bittering, and as I ended up about where I thought I would be initially (1.038 OG v. 1.036 targeted), I think the BU:GU at nominal 37:38 BU:GU (97) is more than I was looking for at BU:GU 89. And the Igloo mash tun soaked up more heat than I'd parsed going in, so I mashed in low at 146 F and had to gun it on boiling additions to get it to targeted mash-in at 152F. Then to infuse to 170F for mash out, took considerably more water than I'd anticipated.
I may use my 10 gallon BK as a mash tun, and just use the cooler as my dedicated LT - so, direct heat any ramping past mash-in and keep infusion ratios reasonable.
Clean up and indoors was a breeze, relative to the 20 gallon, pump-driven propane spike system. Blew my knee as it turns out hunting with my son up north, and it was merciful not to lug the big stuff anymore.