The First Brew for Far Too Long - Preparation

So, we went to visit Völker in Bayrischzell, here's his website: www.brumas.de. As well as the brewing machine he also sells malts and hops so I picked up a few Kg of malt, as well as some hops.

Ingredients available:

Malts
10kg Vienna malt
10Kg Pilsner 
5Kg Cara-amber 60EBC
5Kg Cara-hell 25EBC
2Kg Munich malt
2Kg Wheat
1Kg Sauermalz
1Kg Chocolate malt

Hops

100g Fuggles
100g East Kent Goldings
100g Target 9.7%
100g Cascade pellets
~50g Challenger 6.5% alpha (old)
~60g East Kent Goldings 6.3% alpha (old)


An interesting page on malt characters from Foam Rangers:

Vienna Malt (Lightly kilned)

Vienna is a rich, aromatic malt that will lend a deep color and full flavor to your finest Vienna or Märzen beers. It has sufficient enzyme power for use as 60 to 100% of total mash. Vienna malt or Helles malt is the characteristic grain of Vienna lager and Märzen; although it generally takes up only ten to fifteen percent of the grain bill in a beer, it can be used as a base malt. It has sufficient enzymatic power to self-convert, and it is somewhat darker and kilned at a higher temperature than Pilsener malt. ASBC 3-4/EBC 7-10, DP 50 °Lintner.

Wheat (torrefied)

Aids in head retention and adds a light, creamy, smooth character as well as a mild toasted wheat flavor.

Cara-hell 25 EBC
Wird u.a. in Ale-, Hefeweizen-, Maibock- und blonden Abteibieren verwendet. Geben Sie 10-15% zu. Verleiht ein volleres Aroma, einen milderen Geschmack und eine tiefere Farbe.

Sauermalz 6 EBC Wird zur Senkung des pH-Werts der Würze unter dem Reinheitsgebot verwendet. Sorgt für ein besseres «Vermaischen» und eine erhöhte Bierstabilität. Geben Sie 1 bis 10% bei.

Amber malt

Amber malt is a more toasted form of pale malt, kilned at temperatures of 150-160 °C, and is used in brown porter; older formulations of brown porter use amber malt as a base malt (though this was diastatic and produced in different conditions to a modern amber malt). Amber malt has a bitter flavor which mellows on aging, and can be quite intensely flavored; in addition to its use in porter, it also appears in a diverse range of British beer recipes. ASBC 50-70/EBC 100-140; amber malt has no diastatic power.

Cara-hell
Weyermann® Yellow Pages - english
Caramel malt, Use at 10 - 15 %

• fuller body
• improved aroma
• good effect on beer foam
• full, round flavor
• deep saturated color

Cara-amber
EBC 60 - 80 (Steep): Medium caramel malt. Imparts fuller body and improved malt aroma to dark beers, particularly German altbiers, stouts, bocks and porters. Sustitute for Belgian Biscuit. biscuit malt

• improved flavor stability
• promoted fullness
• enhanced color
• full red color
• better mash working

Munich malt

Munich malt is used as the base malt of the bock beer style, especially doppelbock, and appears in dunkel lager and Märzens in smaller quantities. While a darker grain than pale malt, it has sufficient diastatic power to self-convert, despite being kilned at temperatures around 115 °C. It imparts "malty," although not necessarily sweet characteristics, depending on mashing temperatures. ASBC 4-6/EBC 10-15, DP 40 °Lintner.

Pale malt

Pale malt is the basis of pale ale and bitter and the precursor in production of most other British beer malts. Dried at temperatures sufficiently low to preserve all the brewing enzymes in the grain, it is light in color and, today, the cheapest barley malt available due to mass production. It can be used as a base malt, that is, as the malt constituting the majority of the grist, in many styles of beer. Typically, English pale malts are kilned at 95-105 °C. Color ASBC 2-3/EBC 5-7. Diastatic power (DP) 45 °Lintner.

From the local DIY shop I picked up some 3mm silver coated insulation foam for the boiler and the mash tun. Will mount these today, also need to sort out the cold water supply in the kitchen, I'm not happy with how it has worked up to now.  A few m of pressure hose and another tap would work wonders here I think.