Heat Water 22,5 liters to 45°C and add water salts
Remove 11,5 liters for the sparge.


Mashed in a 45°C
let rise to 66° C
1st Decoction 20 min @ 68°C then raised to 100°C for 15 min.
2nd Decoction 15 min @ 100°C
Mash grains at 66°C for 90 minutes.
Raise mash temperature to 76°C, hold for 10 minutes, then recirculate.
Run off wort and sparge with water hot enough to keep the grain bed around 76°C.

Boil time is 60 minutes.
Add 1/2 tsp irish moss and 1/2 tsp yeast nutriment
Add hops according to schedule. Add the flavor hop addition at flame out and then let rest 10 minutes.

Reduce temperature of boil to 85°C and then whirlpool the last Hops addition. Whirlpool for 15 minutes. Stop if temperature falls below 70°C.

Cool wort to 15°C and pitch Yeast. S / 04 or Nottingham or Yeast from Propper Job Bottles and create a starter.

Yeast is pitched at 14/15° C, allow the temp to slowly free rise to 20° C and do not allow it to exceed 20° C. A gentle rise will minimize the ester production. Do not raise above 20° C, not even for a diac rest. You will lose the citric aroma from the yeast if fermented higher.

Once fermentation is done, cold crash at 6°C (couple of degrees per day).

Bottle ferment