STEP MASH
? 126?F (52?C) for 10 minutes
? 151?F (66?C) for 30 minutes (until iodine negative)
? 171?F (77?C) mash out
FERMENTATION AND CONDITIONING
Ferment with a standard lager yeast at 52?F for a week. Mature for 3–4 weeks at 32?F.
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