Using a fairly thick mash of 1 lb. of grain per 1 qt. of water, with calcium chloride additions to achieve at least 50 ppm calcium, mash for 45 minutes at 158 ?F (70 ?C) or until conversion is complete. Recirculate for about ten minutes to set the grain bed, then sparge with 5 gallons (19 L) of water at 170 ?F (77 ?C) and collect about 6.5 gallons (24.5 L) in your boil kettle. Boil for 60 minutes, adding the hops as indicated.?
At flameout, rapidly chill the wort to 65 ?F (18 ?C) and pitch yeast, oxygenate thoroughly. Primary fermentation at 65 ?F (18 ?C) should complete in about four days, but let the beer sit for at least two weeks to fully absorb all fermentation byproducts. Rack beer and force carbonate to 2.1 volumes or prime and bottle condition.
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