Instructions for Batch Sparging:

1. Mash: Heat your strike water (about 1.5 gallons) to 160°F (71°C) and mix it with the grains in your mash tun. Maintain a mash temperature of 150°F (65°C) for 60 minutes.<br />
2. First Runnings: Drain the first runnings of wort into your boil kettle.<br />
3. Batch Sparge:<br />
	○ Heat sparge water to 170°F (77°C). You&#039;ll need about 1.5 gallons for sparging.<br />
	○ Add the sparge water to the grains, stir thoroughly, and let it rest for 10 minutes.<br />
	○ Drain the second runnings into the boil kettle.<br />
4. Combine: Combine the first and second runnings in your boil kettle. You should now have your pre-boil wort volume (around 2 gallons).<br />
5. Boil: Bring the wort to a boil and add hops according to the schedule above.<br />
6. Cool: After the boil, cool the wort quickly to around 68°F (20°C) using an ice bath or wort chiller.<br />
7. Ferment: Transfer the cooled wort to your fermenter, pitch the yeast, and ferment at 68°F (20°C) for 2 weeks.<br />
8. Dry Hop: Add the dry hops during the last 7 days of fermentation.<br />
9. Bottle or Keg: Carbonate the beer to your desired level and enjoy!<br />
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