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YEAST STARTER - Performed a single yeast starter at 2.8L and 3 vials. T-1 BREW DAY - Cold steeped Carafa III in 2qts per lb Primo Water. Will add to Wort at T-10 min left in Boil (DJE Note: I screwed this up. I actually steeped in 2 GAL of water vs 1 Gal. May dilute the color a bit, but I will only add 1 Gal or so to the wort at T-10). - Milled grain about 10 hours before Mash-in. BREW DAY - Not adding the Sugar or the Carafa until 10 min Left in Boil. As such the Gravities and volumes I'm looking to hit are as follows - Collect 13.25 gal of wort in to boil kettle. - Pre-Boil OG should be around 1.069 (w/o sugar / carafa) if my efficiencies hold. - DID NOT Took actual temps of grain and mash tun prior to mashing - HIt 149F in 8 min from initial strike temp…Finished around 146F - Pre-Boil OG was 1.074. About 78% Mash Efficiency..Malt Mill delivered great results…remember to adjust future recipes. - Removed Sugar from recipe, as I hit 1.083 post boil and thus didn't need the sugar to hit 1.080. - Cooled to 64F in 35 min. FERMENTATION - Added yeast at 64F, and allowed it rise naturally to 66F. Held 66 for 4 days, then allowed it to rise to 68 and held for 1.5 days. Took back down to 66 after taking OG measurement on Day 6. - Took Gravity reading on day 6 -- 1.020, and was still seeing periodic bubbling from FermLock. Hoping to get to 1.015. Day 9 of Fermentation hit 1.014. - (Once Gravity hit, chilled down to 56 for 24 hours to floc yeast). DRY HOP - Dry Hopped with a ~60%/40% blend of Galaxy/Stella at aggregate amount of .58 oz / gal (assuming ~12 gal of wort collected). Dry hop for 1.5 days at 68F, then dropped to 40F and hold for 10 days. Drain sediment and keg.