Sorry Kristina, no pictures in this post But I had a picture of the brew setup from the other morning!
Boil Size: 12.85 gal
Post Boil Volume: 11.65 gal
Batch Size (fermenter): 11.00 gal
10 lbs Pale Malt, Maris Otter
6 lbs Vienna Malt
4 lbs Munich Malt
1 lbs Caramel/Crystal Malt – 20L (20.0 SRM)
1 lbs Caramel/Crystal Malt – 60L (60.0 SRM)
1.00 oz Cascade [5.50 %] – Boil 60.0 min
1.00 oz Summit [17.00 %] – Boil 30.0 min
0.50 oz Summit [17.00 %] – Boil 15.0 min
2.0 pkg Safale American (DCL/Fermentis #US-05) Yeast
Mash Schedule: Single Infusion Mash Out
Total Grain Weight: 22 lbs
Name Description Step Temperature Step Time
Mash In Add 27.50 qt of water at 165.9 F 154.0 F 60 min
Mash Step Heat to 168.0 F over 20 min 168.0 F 0 min
Sparge: Fly sparge with 8.81 gal water at 168.0 F
Mash temperature hit pretty closely. Stirred well, then let sit for 20 minutes and stirred again. Temperature a little low after 40 min… heated mash tun directly over time and eventually used this heat for mash out as well.
Took my time with the sparge… perhaps this is why the numbers are so high? Or maybe because I did a mash out for the first time? Target OG was 1.053, actual OG 1.066 (!!!!).
Pitched S-05 directly into the two 6 gallon carboys. Some (minimal) airlock activity within 5 hours. Strong activity by Tuesday evening 4/23. (Brew day was Sunday, as you might have surmised.)