Did another weekday brew last Thursday and once again finished up before 9PM.

I was asked how I manage to do this. Easy, weigh out your recipe prior to brew day, mill your grain the night before or that day, mash in at lunch (this shouldn’t take you long), go back to work, get home and start your first runnings. Works for me…

Recipe: Doing Well Bitter
Brewer: Tim Gorman
Style: Special/Best/Premium Bitter
TYPE: All Grain

Recipe Specifications
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Batch Size: 40.00 L
Boil Size: 48 L
Estimated OG: 1.047 SG
Estimated Color: 11.3 SRM
Estimated IBU: 32.6 IBU
Brewhouse Efficiency: 72.50 %
Boil Time: 90 Minutes

Ingredients:
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Amount

6.50 kg     Maris Otter (Crisp) (4.0 SRM) 77.84 %
0.75 kg     Munich II (Weyermann) (8.5 SRM) 8.98 %
0.45 kg     Carafoam (2.0 SRM) 5.39 %
0.45 kg     Caramel/Crystal Malt -120L (120.0 SRM) 5.39 %
0.20 kg     Victory Malt (25.0 SRM) 2.40 %
28.30 gm    Crystal [3.30 %]  (60 min) (Aroma Hop-Steep)
28.30 gm    Pearle [7.00 %]  (60 min) 12.3 IBU
28.30 gm    Pearle [7.00 %]  (45 min) 11.3 IBU
28.30 gm    Goldings, East Kent [5.00 %]  (30 min) 6.1 IBU
28.30 gm    Crystal [3.30 %]  (15 min) 2.9 IBU
1.00 items  Whirlfloc Tablet (Boil 15.0 min)
London ESB Ale (Wyeast Labs #1968) [Cultured]

Mash Schedule: My Mash
Total Grain Weight: 8.35 kg
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Double Infusion, Medium Body
Step Time     Name               Description                         Step Temp
15 min        Protein Rest       Add 17.37 L of water at 55.6 C      50.0 C
270 min       Saccrification     Add 15.41 L of water at 89.3 C      66.7 C