Brew Number Two

Today was my first attempt at an All-Grain Brew...what a gong show.  I was warned on a forum that I would have a tough time getting the OG that I was looking for, aaaaand they were right.  So heres how it went.

Recipe:
8 lbs Breiss 2-Row
1 lb CaraMunich
1 lb Caramel 10L
2 lbs Biscuit
1 oz Challenger (60 min)
1 oz Hallertauer (10 min)
1 oz Irish Moss
1 pk S-33 Ale Yeast

My mash was at 158 deg, and my initial mash was at 2 gallons, with 2 gallon sparge.  I got about 3 gallons back after grain absorption.  This is what I was looking for, because my brew kettle is only 5 gallons, and I cant fill it to the brim, so my target gravity was 1.091, so when I added it to 2 gallons of water in the fermenter, Id get 5 gallons at 1.055 gravity.

Lets just say my mashing wasn't to efficient.  I only added a gallon of water in the fermenter, so I have a batch size of 4 gallons, with an OG of 1.045... yeah.

While the wort was boiling I make some bread and mixed the spent grains from the mash into it.  After punching out the dough after the first rise, I rubbed a handful into the top of the dough, let it rise, and baked, good stuff.

I hit my hot break and dropped the Challenger hops for 60 minutes, and added the Hallertauer and Irish Moss at 10 minutes to go.  This was the first batch I used my newly built Wort Chiller and what a difference it made.  My last batch took nearly an hour to chill using an ice bath and continuous stirring,  with the chiller it took maybe 25 minutes, thats 25 minutes I dont have to stand right next to it and can do other things, like clean up my huge mess in the kitchen (gotta keep the wife happy.)

We'll see how it comes out, Ill update with time.