1.33 qt/lb mash thickness.
Single infusion mash at 154F for 90 mins.
Raise to 168F mashout temperature and hold for 10 mins.
~90 min fly sparge with ~5.6-5.8 pH water (measured at mash temperature). Collect 15 gallons.
Boil for 90 minutes, adding Whirlfloc and hops per schedule. Lid on at flameout after post-boil hops are added, start chilling immediately.
Cool the wort quickly to 66F
Oxygenate the chilled wort
Pitch yeast and ferment at 60-68F (wort temperature).
Once fermentation is nearing completion (i.e. 5 points from final gravity) and raise the temperature to 70-72F.
Steep hops for 3-5 days while fermentation finishes. Assume fermentation is done if the gravity does not change over ~3 days.
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