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1
Heat 19 1/2 quarts tap water to 160u00b0F and add to mash tun.
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2
Mash-in slowly, adding all grains to the mash tun while stirring to prevent clumping. The mash temperature should equalize to 149u00b0F.
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3
In a separate container, heat 12 1/2 quarts tap water to 202u00b0F.
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4
Mash out by adding 12 1/2 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.
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5
Leave at mash out temperature for 15 minutes. In a separate container, heat 2 quarts tap water to 172u00b0F.
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6
Slowly drain off wort and add back to mash tun, recirculating until the wort runs clear and free of grain particles.
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7
Drain mash tun to boil kettle, sparging with 2 quarts of 172u00b0F tap water. Add hops.
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8
After all mash runnings are collected, add sugars and record preboil gravity. Bring wort to boil.
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9
Allow wort to boil 60 minutes, adding Whirlfloc and yeast nutrients as noted above. (If your brewing system doesn't produce a vigorous boil, consider extending the boil to 75 or 90 minutes and adding the hops at 60 minutes.)
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10
Chill wort and transfer to a sanitized carboy or bucket with an airlock. Aerate by shaking or oxygenate with an oxygenation stone.
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11
Pitch yeast and allow to ferment at 66u00b0F for 10 to 14 days.
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12
Rack beer to second sanitized carboy or bucket and allow to condition, tasting periodically to check on flavor development.
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13
or
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14
at 2.5 to 3 volumes. (Set aside some bottles for extended aging!)
