Continuing the Maris Otter series this time with Vic Secret which looks like a tasty hop. Gathered the water in the morning and added in salts. Went off to an appointment and got back and fired up the Anvil to my mashing temperature. While awaiting the water to get up to temperature I milled the grains.

@10:54 added the grains and hooked up the pump and right at 10:56 I hit the 148F(64.4C) to mash and started the pump and the timer. 30 minutes into the timer as I normally do, gave it a good stir. With about 5 minutes left in the mash, I turned the Anvil up to 168F(75.5C) to mash out. After a few minutes sitting at the 168F(75.5C) I pulled the grains and allowed to drain off. Pulled a wort sample of 1.038SG and awaited the boil.

@12:34 the boil started and nothing to really do until about 15 minutes left in the boil. Tossed in the wort chiller with about 15 minutes left and then added in the 10 minute addition and then the 5 minute addition. At the end of the boil pulled a wort sample of 1.044SG and chilled down to about 175F(79C) and added in the whirlpool addition and let stand for 10 minutes before continuing to cool down. Once cooled down to 75F(24C) I transferred over to my fermentor and pitched the yeast.

Its been a busy few weeks and not sure when I put the dry hops in and on 1-12-26 @16:00 I bottled the beer after pulling a gravity of 1.008 SG. These will be bottle, well can, conditioned.