So as I normally do, I had collected the water the day before and added in the brewing salts per the recipe. Milled the grains and setup the Anvil to start at 05:00 the next morning.

@06:08 hit the 152F(66.6C) and dough-ed in, started the timer at 06:10. With 30 minutes left in the boil I stopped the pump and gave the entire grain bed a good stir. With 8 minutes left in the mash I turned the Anvil up to 167F(75C) and 100% power to mash out. When the wort hit 200F(93.3C) I pulled my typical 2 cups(400mL) of hot break off the top and awaited the boil.

@08:04 the wort started to boil and waited the 30 minutes before the first addition. 60 minutes into the boil added hops per the schedule. 15 minutes left in the boil added in the wort chiller. About 10 minutes left in the boil added in the Irish moss and yeast nutrient. Right at flame out added the last oz of Spalt right into the wort rather then in the hop spider. @9:34 started to chill down. @9:42 wort was down to 123F(50.5C). @9:53 with 91F(32.7C). @10:03 was down to 82F and transferred over to fermentor and pitched the yeast @10:10. @10:20 all done cleaning up. Put about 10PSI on the fermentor. I ended up pitching two yeast packs as they are a few months old plus they both got really hot. Hopefully it takes off.

After chilling out in the keezer for a few days I transferred over to a keg. At the end I pulled a gravity sample and let it de-carbonate before taking a reading. Got a gravity reading of 1.010SG giving me about a little over 4% ABV.