Many adjustments made due to Homebrew shop issues.
(My closest local closed. They had been my go to for over 8 years, but their brewery side was far more profitable so they closed. So, I went back to my original homebrew show which is still "local." They are now scaled back for the same reasons, so not all grains were available.
Mashed in a cooler and circulated similar to a K-Rims
boiled for 50
Mash at 155F
adjustment of award winning Toothless Stout
* smaller volume for foundry
* shorter boil time