Right now I'm sparging, and expect the extract to come out at 1048. Will use Chinook hops.
I'll post pics after clean-up.
First serious brew since 2009(!)
Tap 1: Root Beer
Tap 2: Vienna Märzen
Tap 3: Lil' Runt Mild
Tap 4: Brown Sour
I started to heat the wort as it was sparging, and by the time the sparge was complete, it was over 90C. I didn't time the sparge to boil, but I wasn't concerned. My two initial concerns are
(a). While sparging, I had to lift the malt pipe to determine the volume of wort, and
(b) The false bottom is above the element, and moves with the boiling wort. I think might will replace it with a torpedo screen.