Collected the water the night before and also milled the grains. Setup the Anvil to start in 9 hours so when I wake up the water will be at temperature of 150F(65.5C). Woke up the next morning before the water was at temperature and added in my salts while I waited. I typically add them the night before but I had forgotten, oh well

@6:07 I started to add in the grains and also turned the Anvil up to 152F(67.7C). @6:11 started the mash timer. Turned the pump on and adjusted the power down to 70%. @6:40 stopped the pump and gave the grain bed a good stir. There is a lot of grains in this basket so made sure to give it a good stir. @7:02 turned up the Anvil to 168F(75.5C) to mash out. @7:15 pulled the grain basket and let the wort drain. At the same time I also turned the Anvil up to 212F(100C) and 100% power. @7:25 pulled grain basket and tilted to allow more wort to drain off. Temperature at the time is 171F(77.2C). @7:34 pulled the grain basket and pulled grains out of the wort. Cleaned up what I could while awaiting the wort to hit 200F(93.3C). Also pulled at gravity sample of 1.055SG and had a 6.6G(25L).

@8:03 the boil started and added in the first addition. This brew is pretty cool with spruce tips. Added in the rest of the items as per the recipe. I did do my normal yeast nutrient and Irish moss which wasn’t on the recipe @ 10 minutes left in the boil. @9:03 pulled a sample of 1.060SF and had 6g(24L) of wort. Started the chiller and added in the flame out hops. @9:09 was down to 134F(56.6C). @9:17 down to 92F(33.3C). @9:27 was down to 76F(24.4C) and transferred over to my fermentor and pitched the yeast a few minutes later and placed in my chamber set to 66F(18.8C)