Happy Thanksgiving everyone, hope you enjoyed yesterday with your friends and family. Last night I started to collect the 7 gallons of RO water and added the brewing salts for a balanced profile, 4g of Gypsum and 4g Calcium chloride. Setup timer to kick off around 5:30 am so I can dough in around 6:30 am. Got up the next morning and water was at temperature in which I added in the grains. Giving it a good stir while adding in all the grains. After all was added I setup the pump and started the 60 minute timer. As always with about 30 minutes left I stopped the pump and gave the grain bed a good stir and continued the pumping. With 10 minutes left in the 60 minute mash, I kicked the temperature up to 168F to mash out.

Pulled basket once it hit 168F and started the draining. After a few minutes I pulled the grain basket and gave it a tilt to help drain more wort out. After all the wort drained out, I cleaned the basket and all items to this point. Pulled a pre-gravity sample of 1.039 SF. Once the wort was over 200 F I pulled the hot break about 2 cups worth. Once the boil started off I added in the hops per the schedule. Added in the wort chiller with about 15 minutes left in the boil with 10 minutes added in some Irish moss. Pulled gravity sample with about 30 sec left on the boil and came in at 1.041 SF. Chilled down to 71 F and transferred to the Anvil bucket, pitched the yeast, and put in my fermentation chamber set at 52 degrees F. Didn’t get the Cable Car yeast on this and ended up just using L17 Harvest. Cleaned up equipment and see you in the follow up 8)