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Mash grains at 149°F (65°C) for one hour. Lauter, sparge, collect wort, and boil 90 minutes, adding the single hop addition an hour before knockout. Cool wort to 180°F (82.2°C), add the first honey addition, and whirlpool 10 minutes.
After whirlpool, cool wort to 65°F (18.3°C). The specific gravity at this point should be around 1.070 (17.1°P). Add a large pitch of healthy yeast (use multiple packs, multiple starters, or the slurry from another lower-gravity batch) and oxygenate thoroughly.
On day 5 of fermentation, or when it shows signs of slowing, add the second addition of honey. Add the third addition on day 6 or 7, or when fermentation once again shows signs of slowing.
When specific gravity reaches approximately 1.002–1.003, keg or bottle.