The night before I started to gather the water needed and also inputted the recipe into Brewer’s Friend. Set up my water profile and I ended up selecting light, hoppy. Which turned out to be 7 grams of Gypsum and 2 grams of Calcium Chloride. I waited till the morning to add the salts and stirred in and topped off with the rest of the water that was needed. Turned on Anvil to 152 and 100% and waited

Once the Anvil hit 152F, I added in the grains, started the mash and turned the pump on . With about 30 minutes left in the mash, I shut the pump off give it a good stir on the top 3/4 of the grain and turned the pump back on to finish out the mash. 10 minutes left in the mash I cranked up the anvil to the 168F mash out temperature. After the 15 minute timer ran out I raised the basket and let the wort drain. Also at the same time cranked up the Anvil to 100% full boil while draining and getting the wort out of the grains. As I was awaiting the boil I ended up with a 1.045 and about 6.5 gallons of wort. A little more wort than expected and a little lower gravity, which is expected with more wort. Pulled my typical 2 cups of hot break and discarded. Once a boil was hit, I started the time and added the additions as per the recipe.

It is nice not having much to do until the end of the boil but man does the time go by slow. 8). At 15 minutes left of the boil added int he hop addition, and 10 minutes left added the wort chiller, 1/2 tsp of Irish Moss, and 1 tsp of yeast nutrient. That wasn’t on the recipe but I always add to all batches. Once the 60 minute timer went off I started the wort chiller and added in the whirlpool hops. I thought I might at about 170 degrees I stopped the flow of cold water and let sit there for the remainder of the 15 minute whirlpool timer but decided against it and wanted to try toss and in and let cool. It takes a little bit to cool down the wort so why not just let it do its thing. Once cooled down, Transferred into my fermentor and pitched the yeast A38, Juice. Now the yeast and kit showed up yesterday and the yeast packet was ready to pop. I quickly put int he fridge as I normally do and will pitch it and see what happens. I have always had good luck but you never know. Installed the cold crash kit and also a few ice packs as the wort was at 74 degrees F when I pitched close to what I want, 70 degree F and they ice packs will do that. May have to change out the packs during the ferment, but will update later on that.