This brew day is a little different as I brewed a beer at camp. I decided to use distilled water and add in my own salts as I do at home. Tossed in the water and salts and turned the Anvil on to 100% and brought up to mashing temperature of 152F(66.6C). Added in the grains which I pre-milled at home. Dough-in the grains and let them rest for an hour. Since I didn’t want to hook up the pump I would stir the grains every 15 minutes to ensure good conversion. With a few minutes left in the mash I turned the Anvil up to 168F(75.5C) to mash out.

Once the mash was over pulled the grain bag and started to drain off the wort. Once completed got a gravity reading of 1.043SF and awaited the boil. I didn’t pull any hot break off this batch. Once the boil started I added the 1 oz of hops at about 45 minutes left in the boil as I didn’t want too much bitterness out of the hops and before I only used a half oz and this round going for the full oz. Added all the seasoning with 5 mins left in the boil and once the boil was over quickly chilled down the wort and pulled a gravity sample of 1.047SG and transferred over to my fermenter. I used the all rounder so I could bring it home without making a mess. Pitched the yeast and let it go.

@18:00 on July 15th I finally got around to canning up this batch. I had some back issues and couldn’t lift anything. Left a little long on the additions which I had added the next day during fermentation. Canned up 22 12oz cans and also pulled a gravity reading of 1.006SG and giving me about a 5.38% ABV. Can conditioning these so we will see what it tastes like in a few weeks. The quick sample I tasted is a lot better then version 1.