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Single infusion mash @ 153 ºF for 60 minutes. Direct fire heat to mash out at 168 ºF for 10 minutes. Batch sparge, drain 100% then add sparge water at 180 ºF, should even out ~168 ºF. Use 1L stir plate starter, decanted before pitching. Oxygenate w/ 60 seconds of pure O2. Pitch yeast at and set regulator to 65 ºF. After 1 day, set regulator to 68 ºF. After 4 days add dry hops. After 7 days or so set regulator to 32 ºF. A day after that add gelatin and a day after that keg and carb.