My shopping cart
Your cart is currently empty.Continue Shopping
Two separate 1600 mL yeast starters with Wyeast 1335. Allowed to settle and decanted each to 1L prior to pitching. Brew in a bag full volume mash. Direct fire step mash using only Base Malts to target Mash pH 5.3: 131 °F for 15 minutes. 144 °F for 50 minutes. 158 °F for 50 minutes. Added all caramel and roast malts. Heat to 168 °F mash out. Boiled for 90 minutes with hop additions at 90 minutes, 30 minutes and knockout. Chill to 67° F and pitch yeast starters. Ferment at 67 °F for 3 days. Then rise 1 °F per day up to 72 °F. Dry hop on day 7 for 7 days until kegging. Force carbonation to 2.4 volumes. Bottle from keg using Blichmann Beer Gun.