All grain brewing method

1. Add water to Grainfather (with grain basket) and set strike temperature.
2. Once strike temperature is reached, feed recirculation arm through the hole I made in the lid, attach the lid, and turn on turn on the recirculation pump for a few minutes to ensure water temperature is uniform.
3. Turn off recirculation pump and remove lid.
4. Add grains to strike water and stir to break up and clumps and ensure no dry patches.
5. Set temperature to first mash temperature (depending on how far away that is, it might be worth adding cold/hot water to get there faster).
6. Reattach lid and recirculation arm.
7. Turn on pump.
8. Set the timer for required time.
9. Optional: repeat from step 5 for each mash step.
10. At the end of the timer, raise temp to 76C for mash-out.
11. Remove the lid.
12. Raise the grain basket out of the wort and sparge with water around 77C.
13. For a 19L batch, the goal is to have a pre-boil volume of approx. 26L.
14. Once sparge is complete, raise temp to boiling (103C).
15. Once boiling, add hop spider and boiling hops.
16. Set timer for boil time.
17. Add hops during boil as required.
18. With 15 minutes boil time remaining, add fining agents (e.g. Irish Moss) and insert the chilling coil to sanitise.
19. Place spoon in the hop spider to sanitise.
20. Attach coil pipes to tap and waste.
21. Once boil is complete, turn off the heater and turn on the water to the chilling coil.
22. Stir the wort in the opposite direction to the water flow in the chilling coil (anti-clockwise) to speed the temperature drop.
23. Once temperature has reached ~23C, transfer to sanitised fermenter.

In future, brew pages that use the above process will just provide the details of:

• Ingredients
• Mash times and temperatures
• Sparge/pre-boil volume
• Boil time
• Post-boil volume (so I can optimise sparge water/pre-boil volume)
• OG
• Fermentation progress