1.Mill the grains and mix with 4 gallons of 165 ?F strike water to reach a mash temperature of 152 ?F. Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, and lauter.
2.Sparge the grains with 2.9 gallons and top up as necessary to obtain 6 gallons of wort.
3.Boil for 60 minutes, adding hops according to the ingredient list and Irish moss as desired.
4.After the boil, chill the wort to slightly below fermentation temperature, about 66 ?F (19 ?C). Aerate the wort with pure oxygen or filtered air and pitch yeast.
5.Ferment at 68 ?F (20 ?C) for the first three days, then allow temperature to rise to 70 ?F. Hold there until fermentation is complete.
6.Once the beer completes fermentation, bottle or keg the beer and carbonate to approximately 2.25 volumes. You may want to cold-crash the beer prior to packaging to 35 ?F for 48 hours to improve clarity.
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