Brew Day: 10min IPA

This 10 Min IPA will be for the case-swap that is in a few weeks, using this amount of hops is not something I usually do so hopefully it will be an interesting brew.  There have been some comments on the UK JBK forums that suggested I like to use too much brewery-bling (mostly because I've got temp controlled fermentation fridges) so there are lots of pictures today.

10 Min Chinook Greenbelt IPA
Estimated OG: 1.060 SG, Estimated Color: 9.5 SRM, Estimated IBU: 62 IBU
Boil Time: 60 Minutes

Pale Malt (Joe White)    95%
Crystal (Joe White)    5%
0.17g/L    Calcium Chloride
0.43g/L    Calcium Sulphate
10g/L    Chinook '10 (HomeGrown) (10mins)
10.9 billion cells/L  (Repitch)  Wyeast Greenbelt

Single infusion mash @66C.

Brewery at rest

Pre-brew day water filter
(no Chloramines here and Melbourne tap-water is close enough to RO water not to think too hard when creating water-profiles)

95% ale malt, 5% crystal

Malt conditioning (1-2% water, mixed well and left to sit for 15 mins before crushing)

The joy of crushing 6kg malt by hand

The crush

Grain temp & salt additions (Gypsum & dash of calcium chloride)

'Disassembled' mash manifold

19L strike water/preheating mash tun

Strike temp was as expected (but I have no idea what it is reading in that pic)

Not so high tech thermal insulation

Fly sparge/sparge arm

Draining the mash tun

Seems to be no channeling, so in theory that's a good thing

Still waiting for fittings for the 'solar pump' so a bit of lifting required to fill kettle

Hot break removal system

Single hop addition, 230g hops (both packs) @ 10 mins

Hops trying to climb out of the boiler

CFC

Pitching temp right out of the CFC

Rinsed yeast, shake jar for 20mins to aerate well

Shake well for a few mins every-now-and-then for an hour-or-so

Cling wrap 'lid' add temp probe and into temp controlled fridge

About 36h later, fridge smells nicely of hops and yeast seems to be happy doing its thing

Recipe adapted from here.
... with more details here.