Uptown Fresh Hop Pale Brew Session

=== Mash === Smacked yeast packet to break activation pouch and prepare yeast and set off to the side. Used 6 quarts of water. Killed heat @ 165 and added grains. Stirred and added lid. Stirred every 15 minutes and checked temperature. The goal is to maintain 150-155. Check #1 @ 45 minutes: 162 - No Change Check #2 @ 30 minutes: 158 - No Change Check #3 @ 15 minutes: 152 - Put heat on lowest setting for 5 minutes Check #4 @ 00 minutes: 150 === Sparge === Did four passes of three quarts of sparge water. Goal was to spend about 60 seconds per pass. The color of the sparge runnings should be almost identical to the wort. Combined runnings with wort and started boil. === Boil === Hop schedule: 0.25 Ounces pellet Mt. Hood @ 60 1.50 Ounces Fresh Picked Crystal @ 5 Heat out @ 0 and move to different burner === Chill === Cooled in an ice bath over 20-30 minutes. Poured wort over fine mesh strainer into funnel into 1 gallon glass carboy. OG ended up at 1.044 which is a bit low. Pitched 64 grams worth (half) of yeast packet and aerated by shaking capped carboy for 60 minutes. Attached blow off tube and fermentation took off strong within 3-4 hours. Bubbling slowed down drastically after about 24 hours. After 7 days total transferred into secondary ferrmenter with 4 ounces of fresh crystal hops. The yeast did not have enough fermentable sugars to reach the desired FG. This is obviously due to my experimentation at a high mash temperature. This resulted in too many long chain sugars that were not fermentable. This was a complete failure. Regardless, I bottle conditioned them and stored them.