OG: 1.068 | FG: 1.015
Mash at a temperature of 68?C/155?F. Mash in and stir for one hour.
Sparge at 75?C/168?F, then add the pilgrim and syrups.
Bring to the boil and boil for one hour.
Reduce to 90?C/195?F checking gravity and using cold water to liquor back if necessary. Then add the remaining boil hops. Leave to infuse for 30 minutes.
Chill down to 22?C/70?F. Add the first dry-hop charge to the fermentor then pour the beer on top.
Pitch the yeast and ferment at 22?C/70?F.
Add a dry-hop charge at 50% fermented, 75% fermented and just before cold crashing for at least 24 hours.
Whirlfloc, yeast nutrient 10 min
Flame out hops are warm (say 180-185F starting point free falling) whirlpool for 30 min
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