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Use triple filtered tap water. Mash at 129 °F (54°C) with 9 gallons (34 L) of water for 10 minutes, 150 °F (66°C) for 55 minutes, 154 °F (68°C) for 20 minutes. Mash out at 168 °F (76 °C) for 10 minutes and sparge. Boil for 80 minutes to release DMS. Molasses added at end boil time. Cool wort to 65 °F (18 °C), oxygenate and pitch yeast. Start fermentation at 65 °F (18 °C) for 5 days then increase temperature to 71 °F (22 °C) for 2 days. Decrease temperature 2 °C a day until reach 34 °F (1 °C) and let it rest for 2 weeks. Priming with demerara sugar 7g/l (0.25oz/qt). A period of cold conditioning for some months will improve it.