DIRECTIONS
Mash at 149°F (63°C) for 90 minutes, drain, and sparge to yield 5.5 gallons (18.9 l).
Bring to a boil and boil for 5-10 minutes.
Collect wort (O.G. 1.039) and pitch 200mL (2 Homebrew packs) of Lactobacillus Blend (OYL-605) at 95°F. Then let temperature naturally drop.
At 18-24 hours post-Lacto pitch, pH should reach 3.55 and temperature reduced to 75°F.
Return kettle to burner and bring to boil. Add hops and boil for 15 minutes.
Chill wort to 75°F. Pitch 1L starter of Hothead Ale® (OYL-057) and apply brew belt to carboy. Temperature climb to 90°F. Krausen should appear about 7 hours after pitching yeast.
Maintain 90°F fermentation temp.
When gravity reaches 1.013 and pH 3.34, cold crash for 7 hours and keg/force carbonate at 30 psi.
Cheers!