Mash with about 3.5 gallons (13 liters) of water at 164?F (73?C) and hold at 151?F (66?C) for 75 minutes. A temperature mash, recirculating infusion mash system (RIMS), or heat exchanger recirculating mash system (HERMS) method is highly recommended.
Sparge with 5 gallons (19 liters) of 170?F (77?C) water. Starting boil volume should be about 6.5 gallons (25 liters). Allow a full rolling boil for 75 minutes.
After cooling, pitch 1 packet or vial of yeast (a starter is not recommended) and ferment at 72–75?F (22–24?C) for 5–7 days or until complete. Rack to secondary and condition at cellar temperature (or cooler) for 2 weeks. Shoot for a medium to high level of carbonation whether bottling or kegging.
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