in fast order...

[uglygoat]

started about 14:45 this afternoon.

five point five gallons...

5 lbs pilsner malt
5 lbs vienna malt
.75 chocolate malt
.5 biscuit malt

mash at 156 F for 1.5 hrs. with three gallons of water. mash out with two point five gallons of boiling water. hit 170ish on the ghetto gage. batch sparge out. collect about two point five gallons of wort. very sweet. start boil run the other five gallons of hot water into the tun. batch sparge again, collect about 6.5 gallons of wort.

.75 oz yakima magnum hops kettle
.25 oz yakima magnum hops @30 minutes.

irish moss

immersion chiller.

it's going atop a yeast cake of white labs san fran lager yeast and into the cooler for a 57 F ferment @ 18:45.

1.062

 

[rod]

looks real good - but why mash for so long?
usually 1 hour is sufficent.

 

[boo boo]

I find that when using weyermann pils malt that I get a clearer brew when I mash for 90 minutes.

 

[BierMuncher]

Aaaaannnnndddd....Done.

Sweet. Four hours for an AG. Sounds like a great recipe. What stype is it?