Done and done!
I started a little later this morning than I wanted and had a few hiccups along the way but the Westy is done, in the fermenter, and chilling down from 67 to 65 for pitching.
Post-ferment gravity was 1.094 @ 5.5 gallons so I'm in the 75% efficiency ballpark.
Following SAQ's New World (dated 01/15/2012) and CSI's hopping schedule of Northern Brewer @ 60, Hallertauer @ 20, and Styrian Goldings @ 5 minutes. Mashed at 148-149 for 90 minutes and boiled for less than 90 minutes (maybe 80).
First mistake was fitting the wrong draw tube on the keggle. When running through the chiller, suction stopped far-short of the 5.5 gallon mark. WTF?
I looked inside the keggle and saw the rim draw tube instead of the center draw tube. Luckily the wort was low enough to swap the tubes. Then the fun began ... starting the gravity fed drain. Using silcone tubing, I was able squeeze it like a teet, hard and fast, to get it flowing again.
I mash in a bag (voile) and hop in a 200 micron filter so the wort is pretty clean. Lots of break material but absent of hops and grain. It all goes into the fermenter.
With my 30 plate chiller (Duda Diesel), I was able to cool the wort to 67F from tap water. I hit the wort with O2 (2 micron stone) for about a minute. The tank must be getting low as the manfold started screeching.
Sitting in a milk crate, wrapped in a black t-shirt, the carboy sits with ice packs around the perimeter to drop the internal wort temp to 65. Using a thermowell center mass, I can get there pretty quickly.
At 65 I pitch