The Recipe:
4 lbs American 2 Row malted barley
1 lb 10L crystal malt
3.3 lbs. Briess Golden light liquid malt extract
2 lbs Hawaiian Turbano (sugar in the raw)
1 oz Northern Brewer (Whole) 70 mins
1 oz Styrian Goldings (Whole) 60 mins
1 tsp Irish Moss 15 mins
1 oz Styrian Goldings (Whole) 10 mins
1 oz Kent Goldings (Whole) 5 mins
1 oz Hersbrucker Hallertau (Whole) (Steep for 10 mins after heat off)
I finished brewing this morning. I had to let the grain mash a little longer to get the starch conversion to complete. My digital thermometer worked for a little while after I got it dried out, but it quit working again before I finished mashing. I ended up mashing for almost 2 hours before I got the sparge water heated up enough. I performed the initial mashin with 1.25 gallons of water (thick mash) at 165F. Temp of mash stabilized at 150. The temp after 1 hour had fallen to 147 after an hour and down to 143 after another hour. I stirred it several times which is why I think the temp dropped so much during that time. I ran off that wort and recirculated it until it was clear, then added another gallon of 170F water and let the grains soak for 10 mins. I ran off that wort and added another gallon of 170F sparge water, then ran off the wort a final time.
Batch sparging rocks.