Well it has definitely been a busy summer, my dog Salem had surgery on her CCL so I’m home this weekend and also have Monday off so figured time for a few brews. I started to collect some water in the early morning as I’ll need 7 gallons(26.4L) of RO water which takes some time. Finished collecting the water and ended up doing some stuff outside and got right back to turning on the Anvil around 10:50 and milled my grains.
@11:55 I added the grains and the Anvil was at 152F(66.6C) and @11:57 started the timer and the temperature was up to 155F(68.3C). @12:00 hit mash temp of 158F(70C). With 30 minutes left in the mash I stopped the pump and gave the grains a good stir and started the pump again. With about 10 minutes left in the mash I turned the Anvil up to 167F(75C) to mash out. Let it stand at that temperature for a few minutes and then pulled the grain bag and let it start to drain. @13:04 started the Anvil up to 212F(100C) while the wort drains off. @ 1:15 pulled the grains and took a gravity reading of 1.041SG and 6.4 Gallons(24.2L). Pulled about 2 cups(450mL) of hot break off the top and awaited the boil.
@13:45 the boil started. I like this brew as not much to do until near the end of the boil. With about 15 minutes left in the boil I put the wort chiller in and hooked up the hose. @ 10 minutes added in the yeast nutrients and the Irish Moss. At the end I decided to just toss the hops in at flame out and they sat there for a few minutes and then started the chiller @14:48 in hopes of picking up a little bitterness to see how all that plays with it. Pulled a wort sample of 1.045SG, @14:54 was down to 134F(56.6C). @15:07 down to 90F(32.2C). @15:10 was down to 86F(30C) and decided to transfer to the fermentor and pitch the yeast. @15:20 started clean up and all cleaned up by 15:27
@10:30 on July 29th while still fermenting I tossed in the dry hops. Fermentation was really slow so figured a good time to do that.
@17:08 on Aug 1st I pulled a gravity sample, Still pretty foamy on top so pulled a gravity sample from the bottom. With the bag I’m not afraid of suck back. It has an awesome color and a final gravity of 1.006SG giving this a little higher then a session at 5.1%ABV.
4:50 on Aug 2nd, transferred the fermentor over to the keezer to start to perform the cold crash on this bee. 17:45 on Aug 5th After step down chilling the beer I transferred over to a keg. Had some issues with transferring it over with hops getting stuck in the disconnect. I ended up switch over the end and also flushing a little of the hops into a cup. Really tasty brew. This uses a different yeast and liking what it is bring to the table so far. Lets see it carbonated up.
