Well I finally got everything together and did this brew yesterday afternoon. I started later than I should have and the process took MUCH longer than I had initially thought. Overall things went smoother than I feared but I did have a couple of hickups along the way. Here is the recipe that I settled on:
6 lbs - Pale 2 Row Domestic
1.5 lbs - Flaked corn
1.0 lbs - Flaked rice
1 oz Hallertau 60 minutes
Assuming brewhouse efficiency 75%
OG = 1.044, FG = 1.008, ABV = 4.67
I started by heating 5 gallons of strike water to 180 degrees. This was the one area I had not considered. It actually takes time to heat water (duh). I do think my burner setup isn't very efficient so I'm going to look at changing some stuff. I started heating the strike water at 2:35 PM and it was ready at 3:18.
I added 11 quarts of 180 degree water to the mash tun and stirred it until it was 170 degrees. I then slowly added the grains stirring them in. When this was completed the temp was about 150 degrees in the mash tun. I added 2 quarts of 180 degree water which brought the temp up to 154. I think 2 quarts was too much. My mash temp was much more stable than I thought it would be. I mashed for about 70 minutes and at the end of the mash the temp was 152. During the mash I heated 5 gallons of water to 200 degrees and filled the hot liqueur tank.
The sparge was the part I was most concerned about going into this but went according to plan. It took about 50 minutes to get a little over 7 gallons of wort.
I started the burner for the boil at 5:38 PM and the hot break happened at 5:56 PM. After 30 minutes I added the 1oz of Hallertau and continued boiling. With 5 minutes remaining I added spanish moss and the wort chiller.
Then I connected the wort chiller to the garden hose and this is where I had an issue. I turned on the water and the hose entering the wort chiller blew off. Fortunately it also blew out of the brew kettle so I didn't get much hose water into the wort. I decided to get all the ice out of ice machine and put it into a cooler and set the kettle into the cooler. After an hour or so all the ice had melted but the kettle was still hot (160 degrees). I decided to transfer the wort to the fermentor and place it in my fermentation fridge over night to cool down. This morning the carboy was at 73 degrees so I pitched the S-05. I am fermenting at 68 degrees. My OG was 1.044 so it looks like I hit 75% efficiency. Here are some pics: