Number VIII Recipe and Method

Recipe and Method
The recipe is very similar to Number VII, but with more grain, less extract and less hops.

To make 30l beer:
6Kg Pale Ale malt
1Kg Munich malt
1Kg light malt extract powder
30g Fuggles hops (5.89% alpha) (60 minutes boiling)
20g East Kent Goldings hops (6.5% alpha) (30 minutes boiling)
15g East Kent Goldings hops (3 minutes boiling)
1 tsp gypsum
Yeast: WYeast 1187 Ringwood Ale

Progress

Heat 10.5l water to 63C
09:55am Added grains in grain bag, temperature difficult to measure, centre of grains seem to be about 44C, varies wildly throughout grains. Trying to get an even temperature, but need more water. Might change method next time, also adding water at 60C from the top into the grains. Held temperature at around 60C.
10:30am Added 6l boiling water with 1tsp gypsum in it to grains. Ensure temperature is 68C in grains. Another practical note: Grain bag with 7Kg dry grains is very heavy and really the limit.
11:15am Conversion complete, flushed grains with 10l hot water, started boil process at 11:40 with grains flushed with water to fill cooker, this is approx 25l. Problem here has been water used for flushing was not boiling, so starting boil has taken a long time.
12:15 Boil started, added 30g Fuggles hops left over from VII.
12:45 Added 20g East Kent Goldings hops, flavour.
13:15 Added 15g East Kent Goldings hops, aroma.
13:30 All cooking over, cooling started bit by bit. This will take a while, contrary to usual best practice, as I don't have a cooler sorted out yet.

OG from grains alone 1060@28C, approx 20l just by guessing on side of barrel.
OG after adding extract and topping off with cold water 1056@20C, a good healthy number.
Yeast pitched 16:10.