As I always collected the RO water the night before and added in the salts. Additionally I ran my grains to through the mill so they would be ready in the am and started up the Anvil and set the timer. I’m trying to add times to when I do things for easier look back on how long something took. Woke up the next morning and started to dough in at 6:00am and started the mash timer. 30 minutes into the mash I shut off the pump and gave the grain bed a good stir and turned the pump back on to finish out the mash. With about 7 minutes left on the mash I turned the Anvil up to 168F(75.5C) to mash out. This just allows me to get to 168F(75.5C) typically near the end of the mash but this time was about 1682F(72.2C). Let sit at 168F(75.5C) for about 5 minutes and then pulled the grain basket to start to drain. @7:12am I turned the Anvil to a 212F(100C) to get the boil going while I continue to drain the wort out of the bag and do some cleaning 8). Tilted the grain basket to allow to drain more wort and gave the bag a little squeeze. After a few minutes no more dripping, I pulled the grains and cleaned the basket. Pulled a wort sample of 1.041SG with about 6.25 gallons of wort. A little more wort and a little under on the pre boil gravity but oh well, close enough. @7:41am the wort hit 200F(93.3C)and I pulled my typical 2 cups of hot break off the top.

@7:52am the boil started and I added in the first addition of hops and started the timer. Continued to add per the recipe. @8:52 shut off Foundry and added the flame out hops and started chilling down. @8:54 after the wort was down to 175F(79.4C) stopped chilling and added in the whirlpool hops. I did stir the batch occasionally during the whirlpool stage. @9:04am started the chiller again the wort already dropped down to 164F(73.3C). @9:13am was down to 100F(37.7C).@9:33am hit 78F(25.5C) and transfered over to the fermentor. @9:40am pitched the yeast and started to clean up. @9:54 all completed and now onto letting the yeast do there thing.