Well this is one brew that I haven’t done in a while and I really like this so why not. I’m making us for lost time this week and doing a few brews. Collected the water the day before and also milled up the grains and setup the Anvil to be ready for my by 6am. One thing I didn’t do is add the Phosphoric acid as I’m out.

@6:19 hit the 152F(66.6C) and added in the grains. Started the timer a few minutes later. With 30 minutes left in the mash I stopped the pump and gave the grains a good stir to ensure good conversion throughout. With about 9 minutes left in the mash I turned the Anvil up to 167F(75C) to mash out. Left at the 167F(75C) for a few minutes before pulling the grain basket to start to drain. Once the basket was pulled turned the Anvil up to 212F(100C) and 100% power to start working toward the boil. Pulled a gravity reading of 1.041 and had 7 gallons(26.4L) off wort. @8:03 hit 200F(93.3C) and pulled my typical 2 cups(450mL) of hot break off the top.

@8:16 the boil started and since this is a 90 minute boil nothing to do for the first 30 minutes. With 60 minutes left in the boil I added in the 60 minute addition and kept stirring the hop spider around to ensure the oils mix with the wort. I added the wort chiller with 15 minutes left in the boil. This does slow the boil down slightly but it recovers pretty quick. With 10 minutes left added in the hops, yeast nutrient, and Irish Moss. Right at the end of the boil started the wort chiller to get it as cold as possible before pitching the yeast. Pulled a gravity sample of 1.046SG and 6.4 gallons(24.2l) of wort. @9:53 the wort was down to 119F(48.3C). @10:05 down to 87F(30.5C). @10:07 was down to 85F(29.5C) and transferred to the fermentor and pitched the yeast placed in my keezer and set to 54F(18C). I also decided to pull out my Tilt and use for this brew off by 2 SG points but I didn’t calibrate. All cleaned up by 10:23.

@4:45 on Aug 2nd with the gravity down around 1.025 and pulled the fermentor from my keezer to allow to wort to warm out and finish out fermenting while performing the diacetyl rest .

@18:00 on August 5th I took a reading of 1.009SG and placed into the keezer to start to step it down to lager for a little bit.

@06:23 on August 19 I transferred the beer over to a keg to carbonate up. Placed in the refrigerator on CO2 and cleaned up.