Man its been a hot minute since I have brewed last. This summer was a very busy one for me and it really flew by. Here is the recipe on BrewersFriend.com. Well I started off collecting my water early in the week as I wanted to come home from Maine early and brew and didn’t want to wait the few hours to collect my water so I jugged up 6 gallons of water and as the Anvil Foundry was heating up I let the RO system fill the rest of it. Once I had all my water I added in my salts per the recipe. Also while awaiting the water to get to the 152 degrees F I’m shooting for I milled the grains and got everything ready to mash in.

Once the mash temperature was hit I doughed in and had to wait an hour. While I waited at about 30 minutes into the mash I stirred the top 2/3’s of the mash to ensure I get contact with the grains all over. Once there was about 10 minutes left in the mash I cranked up the temperature to 168 degrees F to mash out. After the hour was up I let the system continue on up to the 168 while I pull the bag out and strain and than crank the Foundry on up to 212F and give the bag a little squeeze, 8). After the bag was done draining pulled a gravity sample. Came in a little low at 1.054SG.

Once the wort hit about 200 F I pulled the hot break and only the normal 2 cups. Once it hit a boil the 60 min addition went in and timer started. Followed the recipe till the boil timer was was complete. Pulled down to the mid 70 F and transferred over 5.5 gallons into the fermenter and pitched the Kveik yeast and let it go. Got a original gravity reading of 1.057 SG. Just going to leave this one on the counter and let it go, not temperature control it .

Dry hop in a few days and hopefully ready next week 8).