Mash pH 5.3. Water treated with sodium metabisulphite to remove chlorine/chloramine. Lactic acid used to lower pH.
Mash for 1 hour with recirculation. Roasted Barley was added with 15 minutes left in the mash.
Remove grain bag or drain liquid from ball valve into another vessel temporarily. Batch sparge, fully covering the grains (pH adjusted to prevent tannin extraction).
Boil for 60 mins (depending on evaporation rate, may be longer). First addition of hops at 60 mins - 13g Huell Melon. Second at 30 mins same again. finally at 5 mins 15g.
Turn element off, whirlpool for 5 minutes. I forgot to add protofloc/whirlfloc but it shouldn't be an issue in a beer this dark.
Chill wort, pitch yeast.
Optional dry hop after 7 days
Fermenting under pressure @ 16-18C