What do you think of this

[Mr_Brewer]

60 min mash
and
say 60min boil

3.00 kg Maris Otter Malt (5.9 EBC) Grain 1 50.0 %

3.00 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 2 50.0 %

75.00 g Cascade [5.50 %] - Boil 60.0 min Hop 3 32.1 IBUs

25l to fermenter

what do we think

 

[razz]

Looks fine mate, what yeast?

 

[Mr_Brewer]

may be no starter just
Danstar Nottingham Ale Dry 1pk
or what would you use

 

[rude]

Nice & simple usually makes the best

I'de go 2 pkts of yeast rehydrated @ 16c

I always boil mash 90 mins but hey thats just me must get out of that habit
& try a 60 min of each

Youre avatar Jack seems to like it

 

[Lionman]

Needs more hops.

 

[Mr_Brewer]

hay Rude the jack loves it to much lol
I must admit i like the 90min boil as well i have time so why not
Below mash steps i have use heap of times and comes out good so far so good
still may have to try some different one day
=====================================
2.50 kg Maris Otter Malt
2.50 kg Pale Malt, Traditional Ale Joe White 5.9 EBC
40.00 g Northern Brewer [8.50 %] - Boil 15.0 min
30.00 g Ella (aka Stella) [15.00 %] - Boil 5.0 min Added 20lt water boiled night before
Mash step Add 0.00 l of water at 52.0 C 52.0 C 1 min
Mash Step Add 0.00 l of water at 54.0 C 54.0 C 15 min
Mash Step Add 0.00 l of water at 62.0 C 62.0 C 30 min
Mash Step Add 0.00 l of water at 65.0 C 65.0 C 10 min
Mash Step Add 0.00 l of water at 71.0 C 71.0 C 30 min
Mash Step Add 0.00 l of water at 76.0 C 76.0 C 5 min

OK this is what I finished with
16lt to fermenter OG 1075
So i added 5lt of boiled but cooled water
og1050 21lt to fermenter
--------

Next
i would like to know i have 4 different brews that i have saved some of the yest cake from the bottom of fermenter
and have not use any yet
there about 6 months old they look and smell ok .
Should i just tip off the top bit of wort and add boiled clean water and add it just warm to it
Or should i bring to room temp on stir plate then add cold water
As yet not sure what ill make to add it to yet but just info for now