#### impatient

##### Well-Known Member

10lbs Munich Briess

3lbs Wheat Malt

3ozs Cascade(8.7%) 60 minutes

I mashed in with 18 quarts at 152 for an hour. Hit my target right on the nose with the following calculation.

((.2/<quarts per pound>) * (<target temp> - <grain temp>)) + <target temp>

I then fly sparged with 16 quarts at a rate of 2 quarts minute. The temp at the sparge arm drip was 165 degrees. I got this by heating the water to 190 before putting it in my reservior (bottling bucket that feeds the arm by gravity).

I boiled for an hour then immersion chilled to 67 degrees in 5 minutes. This is where I took the gravity reading (1.081).

I put it in the carboy and pitched it. Here is a shot right before pitching.