Buffalo boiler bought and modified and my custom grain bag picked up yesterday morning, my first recipe was to be as follows:
The Delhi Llama - Traditional English Pale Ale
Grain Bill:
4000g Marris Otter
250g Caramalt
90 minute mash.
90 minute boil:
40g of East Kent Goldings @ 90mins
40g of East Kent Goldings @ 20mins
Waiting for the water to reach mash temp
Assistant brewers being very helpfull (yes i know the grass needs cutting)
Grain measured out
Grain in
Tucked up for 90mins, I stirred every 15 minutes
Mash over (I lost 2 degrees) fast approaching boil
Hop additions weighed out
First Hop addition at 90mins
A good rolling boil
The end of my spud basher retrieved from the grain bag after the mash after trying to break up dough balls with it
Second hop addition at 20 minutes
Immersion chiller in 15 minutes before the end of the boil
One packet of nottingham yeast (11g) rehydrated a la Alemans guide (110ml of water @ 36 degrees)
Wort transfer into the sterilised fermentor
Gubbins left over in the boiler (trub?)
it didn't lose as much heat during transfer as i thought so I waited for it to reach 26 degrees before pitching
it is now tucked away at a steady 19 degrees for 2 weeks.
Lessons learned for next time:
Insulate better
buy a mash paddle
(efficiency was around 60% and the wort into fermentor measured 1.038)
Brew length was 19l
Cheers :cheers:
Mark
and a nice set up! Your pictures said more than a thousand words. It's a lot easier to upload and annotate pictures than type and in fact I seem to learn more with my eyes than reading. (We old brewers fall asleep (or pass out) quite easily) Keep up the good work and let everyone see a finished beer with your description of how it turned out! 
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