Also Big Brew day but decided to brew my own thing with the recipe. Another HomeBrewHappyHour.com recipe and can’t wait to try this one out. As I normally do grabbed about 5.5 gallons of RO water the night before as I got started late with collecting, no biggie, I ll let it recover and top off in the morning. Added in my salts as per the recipe and milled the grains.

Woke up the next morning and started collecting the last of the water, fired up the Anvil and went off to go food shopping. I love the ability to go do something else while the water is heating up. When I got back I was at temperature and added in the grains and started in on the mashing step. After about 30 minutes at the 149F(65C) I stopped the pump and gave the grain bed a good stir, didn’t go all the way down but close. Continued the mash and at about 10 minutes left, I turned up the Anvil to 168F(75.5C) to mash out. Pulled the grain basket out and let it drain. Also at this point turned the anvil up to 212F(100C). After a little bit I pulled the basket and put it at an angle to finish draining. Once all drained pulled the grain bag and washed up the grain basket. Pulled a gravity sample of 1.045SG. At about 200F(93C) I pulled my 2 cups of hot break off the top.

At the beginning of the boil didn’t have to do much as this is a 90 minute boil and only need to start adding at 60 minutes. Followed the recipe for that additions and with about 10 minutes left in the boil, I added in the wort chiller, yeast nutrient and the Irish moss. At the end of the boil, pulled a wort sample 1.046SG, and started to chill down as fast as I could. Once I got it down to 70F(21C) I transferred to my fermentor, as transferring I was pumping air into the wort and then pitched yeast. I’m using my home made chiller so curious on how this will work. It quickly pulled it down to the 50F(10C).