This is a new recipe for me and going to start my tweaking of it after I try this out. I’m hoping to have a decent, light, crush-able beer for the summer months. With that said, The night before I collected the water, added in my salts, and got my grain all crushed ready to go. Setup my Anvil to start at 5:30 am to be ready around 6:30am to start brewing. I may, on my next brew to start at 5 am as my dog doesn’t let me sleep past 6am on a Saturday.

System heated up to 148 degrees F and I added in the grains and started my mash. About 30 minutes into the mash, I shut off the pump and gave the grain bed a good stir and turned the pump back on to finish out the mash. I do see trying to hold around 148F at 80% that it does shoot past and go up to 150 but only a few times. Maybe adjust the percentage to around 70% for the next one. With under 10 minutes to go I cranked it up to 168F and 100%. Kept pump going but increased the flow slightly. Looking at the photos it almost looks clear. This is going to be a very light beer.

Hit 168F and let it sit there for a few minutes before pulling the basket and fired up to 212F to get to a boil. Drained off while I cleaned a few items and then after I heard the dripping stop I pull the basket and put it at an angle. This seems to really get the rest drained out of the bag, and yes give the bag end a good twist to help assist with the draining. Got to about 6.45 gallons of wort so I pulled the bag, plus it wasn’t really dripping any more and pulled a pre boil gravity of 1.037 which is a few points shy of what I was expecting, 1.039, but that’s ok. Added in the hop basket and waited for the boil. While waiting for the boil I pulled the 2 cups of hot break off the top as I normally do.

Hit boil and started the timer. Since its a 90 minute boil I’ll wait a few before getting the one and only hop addition at 60 minutes pulled and weighted out. Love these simple hop schedules. Added the hops with 60 mins left and with about 10 minutes left added in the Irish moss and yeast nutrient. After the boil, I quickly cooled down the wort to as close to 68F as I can get it after pulling an OG sample which I came in a little shy, 1.041 of what I was expecting 1.044. Right now not a big problem as the city water is pretty cold right now. Summer months I can usually get it down to about 78 degrees and need to put in fridge to cool down more. I may look at doing a double chiller setup with an Ice bucket this summer we will see. 8). After cooled down I transferred to the fermentor and pitched the yeast. Since i’m looking to ferment around 65 I’m just going to leave this on my brewing table to ferment out, and of coarse going to use my Cold Crash Guardian for when I do cold crash this beer. Was down to 72 degrees so I added a few Ice packs on the side to pull down a little bit more. 15 minutes after pitching there already a very slight bubbling going on in the blow off tube.