Start the mash with 24 litres
Add the malt at 72°C hope to drop to 67°C
Had to add 0.5 litres cold water to get temp to 67°C
Mash for 90 mins add heat as required to maintaine 67°C
stir every 20 mins
Sparge with 2.5 litres of water at 78°C
boil for 60 mins
pitched yeast in 100ml water for 20 mins @ 30 - 35°C ( start at cool down)
Batch size just under 20 litres
OG 1.052