-
1
Heat 15 quarts tap water to 164u00b0F and add to mash tun.
-
2
Mash-in slowly, adding all grains to the mash tun while stirring to prevent clumping. The mash temperature should equalize to 152u00b0F.
-
3
In a separate container, heat 8.4 quarts tap water to 202u00b0F.
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4
Mash out by adding 8.4 quarts of 202u00b0F tap water to mash tun, while stirring, after allowing the mash to rest for 60 minutes. Temperature should equalize to approximately 168u00b0F.
-
5
Leave at mash out temperature for 15 minutes. In a separate container, heat 2.8 gallons tap water to 172u00b0F.
-
6
Slowly drain off wort and add back to mash tun, recirculating until the wort runs clear and free of grain particles.
-
7
Drain mash tun to boil kettle, sparging with 2.8 gallons of 172u00b0F tap water. Add first wort hops once the kettle is full.
-
8
After all mash runnings are collected, record preboil gravity. Bring wort to boil.
-
9
Allow wort to boil 60 minutes, adding hops, Whirlfloc and yeast nutrients as noted above.
-
10
Chill wort and transfer to a sanitized carboy or bucket with an airlock. Aerate by shaking or oxygenate with an oxygenation stone.
-
11
Pitch yeast and allow to ferment at 66u00b0F to 68u00b0F.
-
12
Once the gravity is within a few points of your target final gravity (about 1.014), rack beer to second sanitized carboy or bucket with dry hops in a sanitized hop sack and allow to condition for 5 to 6 days.
-
13
or
-
14
at 2.6 volumes.
