I took regular Specific Gravity readings during the sparge, and wrote them down on my recipe sheet. I had some trouble finding a reliable temperature adjustment chart, though, leading to some nice scribbles:
After all of the wort was extracted, the final S.G. reading was 1.063 @88°F, with a temperature adjusted value of 1.067.
After we returned from the Big Pour, we started the boiling process. Since I don't have a pot big enough to hold 6½ gallons, we had to use two pots:
I was pleasantly surprised that the wort neither foamed up nor boiled over, which has always been a problem for me. This seems to be an advantage to boiling at full volume, compared to the concentrated boil of the partial mash technique.
We added the hops according to the recipe - 1½ oz at the start of the boil, and ½ oz with 10 minutes left. The spices went in just after the last dose of hops. Just before that, with about 15 minutes left on the boil, we put our wort chiller into one of the boil pots to sanitize it.
Next, we chilled the wort one pot at a time using a copper coil wort chiller:
Finally, we combined the two pots of wort together into the primary fermenter, and pitched the yeast.
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