Probably Due To Network Congestion

The instructions:

Jim wrote:I would look for something around a maximum of 55 OG, with crystal malt to give it body and a bit of darkness from roast barley and good old English hops – plenty of fuggle with a bit of golding for aroma and around 45 to 50 IBUs.

So this is what I’ve come up with:

Fermentables:
Maris Otter 1880g
Dark Crystal Malt 205g (no mention of which crystal, so this gives me a chance to try out some Dark Crystal)
Torrefied Wheat 78g
Roasted Barley 26g

Hops:
Challenger – 60 mins 19g
Progress – 30 mins 16g
First Gold – 5 mins 11g

Final Volume: 12 Litres
Original Gravity: 1.041
Final Gravity: 1.010
Alcohol Content: 3.9% ABV
Bitterness: 48 EBU
Colour: 64 EBC

The Grain weighed out, 2 Tsp of Chalk and Gysum for the Mash:

The Intended Yeast slurry from a previous brew which is coming back to life and releasing some bubbles, will decant off the beer and pitch some of this:

The new manifold in my 15L tun, note the support sleeving to support my warm floppy pipe. I may need to make this a rigid arrangement in future:

Grist Temp:

The Mash Tun:

Mashed in @ 67C, leaving for 90 mins:

Mash pH looks near enough:

Hops, Generous weighing as I know the Burton Ale yeast will subdue them:

End mash temp:

First Runnings being recycles, sparging went brilliantly, no sticking and pretty clear wort:

First Wort Hops going in with first batch spargings:

Leftovers:

Bacon butty:

5 min hops addition with cooler already in:

Sanitising with Starsan:

Pretty clear hitting the FV and a good deep colour:

Pitching Whitelabs Burton Ale yeast Slurry @ 24C:

Well Aerated:

Hops and Trub:

My exceedingly happy brewing cupboard, FV1 is JBK, FV2 is Blauer Vogel, in the back the Top crate is full of TTL, underneath and to the left there is my Otter Dark Stout:

Just a bit of clearing up to do, hit OG1042 @ 24C so that’ll do me 🙂
Happy Anniversary JBK, Live long and prosper and all that 🙂
Hope this will be a good one, I needed a darker ale under my belt 🙂

Bottling Update FG hit 1010/1012 ish
Full Crate:

Sun shining through then bottle, lots of Burton Ale yeast in suspension, should take a few weeks for it to settle out:

2 weeks of warm followed by 2 weeks of cool and these should be ready.

Something for the JBK Anniversary bottles 🙂