Mash @ 153F for 60 Min Maybe add more Vienna up to around 17% and abv up to 5ish? US-05 Chico strain yeast 1) Cool with chiller to 170F 2) Add Hops 3) Stir frequently to get whirlpool, steep hops 30-40 minutes [Do not cool during steep] 4) Cool to pitching temp 1.020 fg at 12/15/21 refractomer 1.008 fg at 12/16/21 hydrometer
Stove top BIAB mash, double batch sparged. Boil in 220V electric kettle. No chill. All hop additions are done -10 min, except the 3 min addition was done @ 170F in a whirlpool.