As I normally do collected the water the night before, added in the brewing salts per the recipe. Milled the grains and setup the Anvil to start in the morning so when I wake up will be close to dough in temperatures.

@05:50 once the water hit 152F(66.6C) I added in the grains, started the pump, and started the 60 minute timer for the mash. With 30 minutes left in the mash, I stopped the pump and gave the grain bed a good stir and turned the pump back on to finish up. With 7 minutes left in the mash I turned the Anvil up to 167F(75C) to mash out. @07:00 pulled the grains and turned the Anvil up to 212F(100C) and 100% power. Pulled a pre boil gravity of 1.043SG. @07:35 hit 200F(93.3C) and pulled my typical 2 cups(450mL) of hot break off the top.

@07:47 hit the full boil and started the timer. No additions until about 15 mins. With 15 minutes left added in some hops and also the wort chiller. 10 minutes left added in the Irish moss and yeast nutrients. At the end of the boil let the wort chill down to under 180F(82.2C) and then added in the whirlpool addition. Pulled a gravity sample of 1.047SG.@08:53 down to 138F(58.8C) @09:06 wort is down to 88F(31C). @09:25 started to transfer the wort over when it hit 79F(26C) and pitched the yeast. Placed in keezer to chill down to 68F(20C) . @09:35 all cleaned up

@06:50 on 8-26-2024 pulled a gravity sample of 1.009 coming in at 5% ABV. Also added in the dry hops and will let it sit a day or two before cold crashing it.

@16:15 on Aug 8th I moved the fermentor over to the keezer and started to chill it down slowly over the next few days. Was at 72F(22.2C) and set the keezer to 64F(17.7C) to start to chill out.

@17:00 on Sept 15th I finally got around to kegging this up. I hope I didn’t wait too long. Transferred over to a keg and put it in the refrigerator to carbonate up . Pulled another sample and was about 1.008 hard to know if it changed as I used two different methods. Took a little sample and have an off flavor that i’m tasting, Which usually I get this flavor when yeast is stressed. Which if I remember the yeast was out in the heat for a while with shipping. Oh well lets see what it taste like carbonated.