1 gallon version.
STEP BY STEP Mill the grains and dough in targeting a mash of around 1.3 quarts of water to 1 pound of grain (2.7 L/kg) and a mash temperature of 153 F (67 C). Hold the mash at 153 F (67 C) until the enzymatic conversion is complete. Sparge slowly with 168 F (76 C) water, collecting wort until the pre-boil kettle volume is 6.5 gallons (24.6 L). The total boil time is 90 minutes. Add hops at times indicated, and the Whirlfloc and yeast nutrient with 5 minutes left in the boil. After the boil ...