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Mash in with 17.5 qts water for a 60 minute rest at 156° F. Add 17 qts sparge water to mash out. Vorleuf until wort clear, collect, and boil. Chill to 64° F, pitch yeast, and allow to free rise to 66° F. Hold at 66° F for duration of fermentation. Package with corn sugar to naturally carbonate to 1.8 volumes.