Batch size: 32 L (pre-boil 41
Saccharification Rest Temp at 67 Celsius for 60 mins
Mash out at 78 Celsius for 15 mins.
Sparge at 76 Celsius for about 40 mins.
I gave it two weeks in primary, 1 week in secondary with the dry hopping, put it dark for a week and then in the fridge for another week.
It turned yummy!