As I normally do, I gathered all the RO water the night before and crushed the grains, setup the delay timer and add in my salts. So with hoppier beers i have decided to move away from a balanced profile and went with 7g of Gypson and 2g of Calcuim Chloride. Hoping this pops the hops a little more. Here is a link to my recipe on BrewersFriend.com

So I started the time to start the Foundry at 5:30am, It is now 6:40am and at 150F. Added the grains to start the mash, stirred really well to make sure the grain isn’t clumping up. Turned on pump and got a decent flow and let it mash for 60 mins. About 30 mins into the mash I shut the pump off and stir up the grain about 2/3 of the way down and then turn the pump back on. Just ensures there is no clumps of grain stuck together and helps ensures I get most of the sugars out of the grain. I typically get from 70-80 percent efficiency with this setup. After the mash I did a 15 minute mash out at 168 degrees. Typically about 5-10 mins left of the mash I turn the temperature up to the 168 so as Brewers Friend is running its timers I get a good 10 mins at 168 this way.

After the timer went off about 8 minutes sitting at the 168F, I pulled the grain basket and allowed the wort to drain. Since I have a brew in a bag setup I tend to give the bag a decent squeeze to help get the sugars out. I also allow it to drain, while I wait for the temp to go up to a boil. Typically pull it when I hear the dripping stop. Came in a little a few points under but had a little more wort then expected. This will probably balance itself out after the boil, We will find out 8).

While waiting for the wort to get to a boil, right around 200 degrees I pulled off about 2 cups of hot break.

Added my additions as per the recipe and started the chill down. Stopped it around 170F and tossed in the whirlpool addition.

Usually near the end I always forget my camera but ended up getting a little over 5.5 gallons into the fermentor, pitched the yeast, added an air lock and the wait is on. 8)