As I normally do I collected the water the day before and pulled the grains I needed and milled. I did have to run to the store this morning to get yeast and also hops. I have been trying to stick to a few beers that I really want to fine tune. Scotts Full Moon is always a favorite of mine and haven’t had in a little while. All setup and ready to start the next morning.

@06:35 i hit 153F(67C) and decided to put my grains in while it continued up to the 158F(70C) I shooting for. With 30 minutes left in the mash I stopped the pump and gave the grain bed a good stir and started the pump up again to finish up the mash. With about 8 minutes left in the mash I turned the Anvil up to 168F(75.5C) to mash out. Let the mash sit at the 168F(75.5C) to mash out and pulled the grains. While they are dripping cranked up the Anvil to a full boil. Let the wort drip for a while than I gave the grain basket an angle to let the rest drain out. Pulled a wort sample of 1.041SG after all the drainning.

@08:27 the boil started and added in the hops. With about 15 minutes left in the boil I added in my wort chiller to get sanitized. 10 minutes left added in the crush up coriander seeds and at the 5 minute mark added in the orange peel. Pulled a wort sample of 1.043sg at the end and started to chill down the wort. @09:35 down to 106F(41C). @09:40 down to 83F(28.3C). @09:45 was down to 75F(23.8C) I transferred over to the fermentor and pitched the yeast. Cleaned up and all done by 09:57.

@16:40 it is bubbling away. Kicked off pretty quick. Sitting at about 75F(23.8C)

@10:05 on April 27th I took a reading of 1.010 which gives me about a 4.33% ABV beer. Transferred over to a keg and placed in the refrigerator on gas to carbonate up. Took a small tasting sample and the flavor is there that I remember and lets see how it carbonates up.