Saison alla Dupont

20,5 liters of water prepared with salts. Reduce to 10 liters for mash.

Step mash, here’s the Oedipus regime: Mash in at 55°C;

45°C rest: 20-25 min (Important for Clove / Pepper taste coming from the Yeast.)

As you raise the temperature slowly of the Mash hold at 55°C for a protein rest of 5 min

raise to 62°C, rest 45 minutes;

raise to 68°C, rest 15 minutes;

raise to 72°C, rest 15 minutes;

then raise to 78°C, rest 5 minutes, and mash out.

Sparge with 10,5 liters and top up as necessary to get about 16 liters of wort.

Boil for 60 minutes, adding hops according to the schedule.

After the boil, chill to about 20°C, aerate the wort, and pitch the yeast. Allow the temperature to free rise during fermentation, but no higher than 28°C.

When fermentation is complete and the gravity has stabilized, crash, condition cold, and carbonate to a relatively high level.