This use to be one of my favorite beers to purchase. The downside was I could only get it in Mass and when I has in Maine didn’t have access to it. I haven’t brewed this in a while and I do remember really liking it. So purchased up the ingredients and lets get started. The recipe can be found here. Collected the water before and the night before pull the grains and milled them so that would save a little time and noise in the am. Set the Anvil to start around 05:30.

Added the grains and started the timer around 06:30. Started the pump and let mash at 148F(64C) for about 20 minutes and then Ill bump up to temperature to 154F(67.7C). @06:45 I bumped the temperature up. @07:02 about 40ish minutes left I stopped the pump and gave the grain bed a good stir. I typically do this with 30 minutes left but since this is a 75 minute mash I figured around 40ish minutes left is about 1/2 way. With 10 minutes left in the mash I turned the Anvil up 100% power and set to 168F(75.5C). Get a jump start on the mash out. Will let sit for 10 minutes at the 168F(75.5C). @07:44 hit the 168F(75.5C) and let sit, keeping the pump running the entire time. The wort has cleared up a lot. I’m usually not too worried about the clarity at this point but does always clear up nicely doing this. @07:54 pulled the grains and set the Anvil to 212F(100C). Cleaned up a bit while the wort was draining. @08:02 tilted the grain basket after fixing the sink drain. Pulled a wort sample of 1.043SG and had about 6.5G(24.6L) of wort. Awaited the boil and this time I didn’t pull my typical 2 cups of hot break. I’m going to try and run some brews without doing this step and see what happens. Probably nothing but lets see. In the photos you can see how much it cleared up from the begging to end of the mash.

@08:35 the boil started and added in the first hop addition. @09:05 added in the 30 minute addition and awaited out another 20 minutes and added in my Irish Moss and Yeast Nutrients. Placed the wort chiller in around 15 minutes left in the boil. At the end of the boil I pulled a small wort sample of 1.047 SG. Started to chill the wort down to 48F(8.8C) but really down around 70F(21.1C). @09:43 it was down to 117F(47C). @10:00 the wort was down to 77F(25C) and Stopped cooling and transferred over to fermentor. Pitched the yeast @10:07 and 74F(23.3C). Placed into my keezer at 55F(12.7C) which is what the yeast recommended.

@16:10 on October 23rd I turned the keezer up to 68F(20C) to finish out after getting to a 1.026 SG.

@07:45 on November 10th after a week of slowing stepping down the temperature for cold crashing I transferred the beer over to a keg to finish conditioning and carbonate up. It does have a nice color and pulled a sample. Took a gravity reading of 1.011 SG. I think this one is going to be really good. It tastes really good and can’t wait for it to be carbonated. I think this will be a fast drinker.