So I would typically get the water collected the night before, add the salts, and mill the grain. Yesterday definitely got away from me as I was doing some work outside and family stopped by. I had collected some water but figured I’d wait till the morning to collect the rest. Next morning came and got up around 5 am, really couldn’t sleep, and finished collecting the water needed, added the salts and shooting for a balanced profile. Turned the on the Anvil and cranked it up to 152 Degrees F at 100%. Milled the grains and got everything ready so when the water hits the 152 I can dough in.

Once the water hit temperature, I add in the grains and mashed for the 60 minutes. With about 30 minutes left I ended up giving it a good stir to ensure there is nothing clumped together and also to make sure I get good efficiency, it does help a little, well at least I noticed it does 8). Finished the mash and with about 10 minutes left I cranked it up to 168 degrees F to mash out. Pulled the basket and started the Anvil up to a boil and 100% pour while the wort is draining. After a while I do my typical angle the basket for additional drain. Took a pre-boil gravity reading and got a 1.046 which is a lot higher than what Brewers Friend predicted(1.038) but as I usually do Ill run with it. Pulled my 2 cups of hot break and cleaned up my equipment while awaiting the boil. Once the boil started I tossed in the first 60 minute addition of 1.5 oz of Crystal.

Added the rest of the additions per the recipe and tossed in the chiller and cooled down as quick as I could to about 68 degrees F. Took a gravity reading of 1.050, which wasn’t as bad as I thought it might be and transferred to fermentor and pitched the yeast (A01). No need to put into the fermentation chamber as I’m fermenting at about 68 degrees. This was a kit and looking at the sheet that came with the kit I’m right at the top end of there OG scale. Cleaned up the equipment and let the fermenting begin. 8)