Mill the grains and mix with 4.6 gal (17.5 l) of 164?F (73?C) strike water to reach a mash temperature of 152?F (67?C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear. Sparge the grains with 4 gal (15.1 l) and top up as necessary to obtain 6 gal (23 l) of wort. Just prior to the boil, remove from the heat, stir in the Black Treacle syrup to dissolve, then return to the heat and bring to a boil. Boil for 60 minutes, following the hops schedule.
After the boil, chill the wort to slightly below fermentation temperature, about 60?F (16?C). Aerate the wort with pure oxygen or filtered air and pitch the yeast.
Ferment at 60?F (16?C) until the completion of primary fermentation, then let the temperature rise to 64?F (18?C) for a diacetyl rest. Crash the beer to 35?F (2?C) for 48 hours, and bottle or keg the beer and carbonate to approximately 1.75 volumes.
USE treacle syrup NOT! MOLASSES
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https://brewgr.com/Media/img/mug/24_d.jpg
https://brewgr.com/Media/img/mug/24_t.jpg
