Well this beer kicked quickly and really wanted to try this again but this time use the correct grain bill. Last brew I messed up and used 2 row vs Pilsen but I want to see if there is a flavor difference. The 2 row version was very close to Blue Moon so at least I know what I can compare it to.
The night before I pulled the water and milled the grain and setup the Anvil to fire up and be ready for my 6am brew day.
At 6:30am, I added in the grains and started the 60 minute mash when the water was about 153F(67C) and let it rise up to the 158F(70C). About 30 minutes into the mash I stopped the pump and gave the grains a good stir about 2/3 of the way down in the bag just to ensure there is good conversion. @7:20AM I cranked the Anvil up to 168F(75.5C) to mash out. Since I was at the upper end of the mash it came up to temperature pretty quick. After the mash was over, I pulled the grain basket and let it drain. After a few minutes pulled the ring that holds the basket up and tilted the basket on an angle to help drain out the rest of the wort. After the wort drained I pulled a gravity sample and got 1.040SG and 6.5 gallons(24.6L) of wort which is a little more wort then expected and a slightly lower gravity then expected. At 8:07am the wort hit 200F(93.3C) and I pulled my typical 2 cups of hot break.
Hit a boil at 8:20am an started the additions per the recipe. I realized I typically do the 90 minute boil for Pilsen malt but I forgot to adjust the recipe to do that so 60 minute it is. They say the 90 minute boil helps boil out some precursor, oh well. Ill find out myself 8). Pulled a wort sample at the end of the boil and ended up with 1.042SG and a little over 6 gallons(22.7L) of wort.
At 9:20am started to chill the wort down to under 70F. Gave the wort a good stir once it dropped below 150F(65.5C) to help cool it down quicker. At 9:45am the wort was down to 76F(24.4C), and I stopped the cooling and started the transfer to the fermentor while pumping in air with my air pump and carbonation stone. At 9:50am pitched the yeast and cleaned up. 10:00AM finished brewing for the day.
