In a 5 gallon cooler, add 3.5 gallons of 176 degree water. Dough in grains when temp is 168 to achieve 153 mash temp. Hold for one hour. I do batch sparging, so I verlauf until clear, then drain off the first running ( usually about 1.75 gal). Then add 2 gallons of 192 degree water, should hit 168 with no problem. Give mash a good stir then a brief rest before draining second running. Repeat batch sparging until you get 6.25 gallons of pre boil.
60 minute boil with the hop additions, rapidly chill to 76. Pitch yeast and aerate wort. 5 days primary, 5-7 days secondary. Keg or bottle and enjoy!
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