Sorry, finally brewed again and kept times today:
heat to strike : x mins crush grain...828am, 9gallons water into kettle at 73degrees, while heating, crushed grains, and weight out mineral additions
dough in: x mins 856am, water at 159 degrees, mash in
pull bag/drain/squeeze 956am pulled bag, set contoller to 100%, finished squeezing bag by 10a
heat to boil: 1013a Boiling, reduce power to 70%, with 20 mins, weighed out hops, during boil, built, clean, sanitized new SS chronical
boil: 1113a, chilled to 170degrees in 4 mins, whirlpooled hops for 20mins
chill: 1133a started chilling to 68degrees
transfer/pitch/aerate: 1200p transfered to fermenter, pitched, connected to chiller
This was a bit longer than previous brewdays, but still at 3.5 hrs, due to the whirlpool, and chilling. The new plate chiller was a bit slower than I expected, Ill probably go back to using a closed loop with ice water in a cooler once I reach 140 degrees or so, instead of tap water, and maybe add a pot of ice on top of the chiller to speed that process up.
I built a clone of the Clawhammer design, with a 5500 watt, 240V controller, BIAB, recirculating throughout the mash. With the finer crush I used this time, I might decrease mash time to 40 mins and see what efficiency I get. Im always in a rush, and frequently forget to measure gravities, just like today, lol. This is only the 3rd time using my new system, so Ill be looking to fine tune it further.