1.Heat 3.125L of water to 71°C (= 2.5L mash water/kg of grain, which is ideal)
2.Pour the crushed grain, stir well, REMOVE the pot from the heat, check the temperature to make sure you are as close as possible to 66-67°C, adjust if necessary. Ideally place a blanket on and around the pot and leave it so for 1 hour
3.After a 1 hour mash, mash-out by raising the temperature to 77°C and leave it there for 5-10 minutes
4.Lift the bag and squeeze firmly
5.Add 4L of hot water (from your tap) to the wort, preferably by pouring it onto the bag for some minimal but sufficient sparging
6.Add sugar. Bring to a boil
7.Hop additions as stated. Ferment for 14 days. Dry hop on day 11.
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