1day before brew day, prepare Starter : 230g CBW Sparkling Amber dry malt extract /2L water + 2g Yeast Nutriments. Cooled (30C) and pouren in a 5L Fermonster, add 1x Sarfale US-05 , stay and shake 24hrs…

Heat 4.5 gallons (17 L) of water to 164-170 °F (73 °C in the mash tun / 77 °C in the boiler before the transfert).

Stir in crushed grains and mash at 153 °F (67 °C) for 60 minutes. (66.5 °C at the end)

Add boiled water to raise mash temperature to 168 °F (76 °C) and hold for 5 minutes.

Vorlauf with water at 190°F (Recirculate wort) for 20 minutes at a rate of approximately 0.5 gallons (1.9 L) per 5 minutes.

Run off wort and begin sparging when liquid level is approximately 1 in. (2.5 cm) above grain bed. (5.15 gal collected)

Sparge water should be hot enough to keep upper part of grain bed at 170 °F (77 °C). (Total 7.23 gal collected)

Collect 7,5 gallons of wort over ~90 minutes (about 1,25 gallon every 15 minutes), and boil wort for 75 mins.

Add hops (at 60 / 15 / 0 min) , 15g yeast nutriments (at 15 min) and 15g Irish moss (at 10min) . Cut the fire and prepare the next step. ( during this time This will let the trub and hop debris settle)

Cool wort to 70 °F (21 °C) with a boiling water sterilized counter-flow chiller and direct the chilled wort to a sanitized fermentation bucket, target : 5.8 Gal (22 L) To the fermenter. Take a sample to measure post-boil OG !!

Racked to fermenter bucket, aerate well and pitch sediment from r’the previously prepared 2L yeast starter ( Starter @ +-1.040 O.G (230g DME malt extract in 2000ml water aerated + a pinch (2g) yeast nutriments and shake during 12-24H, stand for another 24H @18-21 Celsius and chilled before brew time) (B plan is rehydrated dried yeast).

For this edition, the whole starter was poured intho the fermenter bucket