Heat 3.6L of water to 71°C, then pour the grain and mash at 69°C for an hour.

After 1 hour, heat to 75°C and keep it there for 5 minutes (mash-out)

Before sparging, worlauf two liters through.

In a separate pot, heat 5L of water to 77°C and sparge by carefully add water to the mash and filter out through the mash tun until the boil volume of 6.4 liters has been reached, collecting in the brew kettle.

Right after sparging, add hops as per addition table.

Add whirlpool hops at around 70 degrees

At the end of the boil, cool wort as fast as possible down to yeast pitching temperature 21°C. The OG should be at 1.047 (dilute if not).

Sanitize your fermenter by shaking sanitizer in it, transfer the wort to it, pitch 1/4 pack of Safale S-05 dry yeast (4 grams - 1 gram per litre) without bothering about rehydrating the yeast, shake well for 5 minutes for oxygenation, place a sanitized stopper and blow-off tube and let ferment for 8 days at 19°C in a dark place

ferment 14 days

Bottle beer with minimal oxygenation

Add sugar pastilles for bottling. One per bottle.

Let condition in bottles for 2 weeks (preferably 3)

Refrigerate upright overnight (or for 30 minutes in a deep freezer)

Serve in a pint in one quiet go, leaving the yeast in the bottle

Discard the yeast and rinse the bottle

14/4 - 6g yeast and OG - 1.043
25/4 - Gravity 1.016
06/05 - FG - 1.009

ABV = 4.46%

16/6 - 6g yeast and OG 1.041