Well I finally got around to making my first batch of AG today, a Kolsch
My recipe
4.5kg Pilsner Malt
250g Rice Hulls
400g Wheat Malt
300g Munich1 Malt
45g Tettnanger at start of boil
30g Tettnanger at 5min before end of boil
10g Tettnanger at flame out
I used 15 litres mash water at 80C which resulted in 66C in my mash tun once the 5.5kg of grain was in.
My march pump wasnt up to the job of circulating water through my coil in the HLT so I drained a few litres off the mashtun and heated it in a saucepan to maintain temperature , a pain in the bum but it worked, mash temp was pretty steady between 62 - 68 C.
Flysparged with 20 litres water at 80C
The wort chiller worked a treat in the esky of ice.OG was about 1042
I used a packet of Nottingham Danstar dry yeast and chucked it in the fermenter fridge at 25C, will wait and see the result.