Brew day 1/5/18. Used 158F strike water in the hopes of attaining a 145F step. Thick mash (3 gallons liquor for 12 lb grains). In hindsight, 160 would have been better because I had to add about an additional half gallon of hot water to get it to 145. Held at 145 for 40 minutes. Added 1.5 gallons of 188-degree water to bring it up to 155. Held at 155 for 20 minutes. Mashed out at 170. Vorlaufed, batch sparged. Collected 5.5 gallons in the kettle. 90-minute boil. Blended US Hallertau and Czech Saaz (4 oz total, 4% AAU avg.): 1 oz at 60, 1 oz at 30, 1 oz at 15, and 1 oz at 5. Chilled, transferred to a fermenter and topped it off with 1 gallon of spring water. Aerated very well. Pitched 2 packets of yeast. OG = 1.048. Three weeks in primary at 55-58 degrees. Racked to a secondary on 1/26/18 and chilled it down (39-42 in secondary). SG was 1.010. Bottled on 2/23/18 (with a little CBC-1 bottle conditioning yeast priming sugar). FG = 1.008.
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