As I normally do, collected the water and added int he salts the night before. Also sent the grains through he mill the night before as well. Setup the timer to start the Anvil at 5am so by 6am I will be ready to dough in. Here is the recipe.

@6:15am added the mash, the water temperature was only 153F(67.2C). @6:18 started the timer and the water was at 157F(69.4C) which is close enough to my 158F(70C). Turned on the pump and let it recirculate. @6:48am, 30 mins into the mash, I shut off pump and gave the grain bed a good stir and started the pump again to continue mashing. @7:11AM I turned the Anvil up to 168F(75.5C) to mash out. @7:20am pulled the grain basket and let it sit and drain. Tilted the basket when the wort stopped flowing out. This seems to help it pull the rest of the wort out of the gains while heating up to boiling temperature. @7:45am I pulled the grain basket and the temperature of the wort is up to 190F(87.7C). When the wort hit 200F(93.3C) I pulled my typical 2 cups of hot break off the top. At this time I also pulled a gravity sample of 1.041SG.

@8:04am Started the boil and started to add the hops per the recipe. Added the wort chiller with 15 minutes left and killed power @9:04am and started cooling, also added the flameout hops. Pulled a gravity sample of 1.046SG and clean and sanitized my fermentor. Once cooled down to 81F(27.2C) @9:34am I transferred to the fermentor while pumping in air though my air pump. Pitched yeast and put in my fermentation chamber at 68F(20C) to ferment out.