gravity is at 1.010. Look of strong black coffee. Dark caramel coloring at the edges. Not quite opaque when held to the light. Taste of toasted caramel, roasty, burnt toast. A hint of vanilla. Just a little astringent but it is warm and flat.
mashed in at 152F. strike water was apx 170-175F. I did add a little cold water to mash to adjust temp. temp held at 152F with only 1 small addition of boiling water at the 20 minute mark. Starch conversion test at 50 min showed completion. Mashed out with 2 gal of 180F water. Vorlauf 2 qts. No problems with mash. Apx 1pm, wort into primary at 83F and left in water bath with ice packs until temp dropped to 67F. Pitched 2 L starter at 6pm. Plan to change ice packs Q8h. Fermenting well at 7am the next morning and water bath temp at 67F still.
