Kitsters Last Stand #1

Last ever kit (probably) went into today's brewday ~ 'Kitsters Last Stand'

Title: Kitsters Last Stand
Brew Method: Partial Mash
Style Name: Old Ale
Boil Time: 60 min
Batch Size: 20.5 liters (fermentor volume)
Boil Size: 12 liters
Boil Gravity: 1.042

STATS:
Original Gravity: 1.058
Final Gravity: 1.014
ABV (standard): 5.78%
IBU (tinseth): 52.41
SRM (morey): 19.27
FERMENTABLES:
1.7 kg - Coopers Devils Half Ruby Porter kit - (late addition) (29.8%)
0.5 kg - Dry Malt Extract - Dark - (late addition) (8.8%)
2 kg - Golden Promise (35.1%)
0.3 kg - Crystal 60L (5.3%)
0.2 kg - Torrified Wheat (3.5%)
0.5 kg - Vienna (8.8%)
0.5 kg - CaraRed (8.8%)

HOPS:
25 g - Bramling Cross, Type: Pellet, AA: 6.5, Use: Boil for 15 min, IBU: 10.69
25 g - Bramling Cross, Type: Pellet, AA: 6.5, Use: Boil for 5 min, IBU: 4.29

YEAST:
Mangrove Jack - Liberty Bell Ale M36 (2 packs)
Fermentation Temp: 20 C

Used my new ( to me, 2nd hand) cool box mash tun for the first time. Mashed at 62, sparged at 72. Still got appalling efficiency (48%) ~ addressing that is my next step. However, the resulting wort from today's brewing was lovely, but not at all hoppy ~ I couldn't detect the bramling cross at all. I also realised that I didn't sanitise the measuring jug I used to re-hydrate they yeast; however it was fresh out of a dishwasher hot wash, then mostly filled with boiling water, put in a water bath to cool to 30 degrees before adding the yeast. I will have either got away with this or not ~ I was running out of time to pick up the kids and was rushing. Lesson learnt.

I used Aldi bottled water again, and left the ones not used in the boil outside at an ambient 2 degrees, so after adding the wort and bottled water to the FV and thrashing it about, it was at 26 degrees, so I thought I would risk pitching it and get it in the brew fridge like last time as I really had to go and get the kids. Except, after I had done this and attached the inkprobe it read 28 degrees. Must have misread the thermometer. Ooops. Its down to 25 now and falling. Again, I'll either get away with it or I won't. The fridge is set to 20, which is where it should settle.

No dry hopping or anything to come, so it will be left now for 2 weeks to get on with it, assuming I see the airlock bubbling, or other signs of it fermenting.