A 11-gallon batch of fresh home-brewed ale makes for a long day. Despite a stuck sparge, in about eight hours I was able to transfer 10 gallons of chilled wort into the 45,000-milliliter, glass-carboy fermenter.
This high-gravity batch was mashed from 21 pounds of grains and 1 pound of candy sugar. The final gravity after boil was 0.065–a little high, so added a gallon of fresh bottled water for topping the carboy up. This beer should finish at a nice 6-percent ABV drinkable product.