The dark crystal 80 is actually Maris Otter crystal from Bairds 70-80L. Yeast harvested from an ESB, first generation. Used 1 quart mason jar of yeast/trub/beer from previous beer. Fermentation started within 8 hours.
This recipe was split in two, using the reiterated mash technique. First mash consisted of 8lb Maris Otter and the crystal malts. Second mash MO only.
No sparge for each mash. First mash was with 7 gallons at 166 for 30 minutes for a mash temp of 160. Second mash used 6.5 gallons of wort at 154 for 90 minutes for an initial mash temp of 149 that dropped to 144 at the end.
Collected 6 gallons of wort at 1.083, after boil FG was 1.094 with a volume of almost 5.25 gallons.