Target OG: 1.050|
Estimated IBUs: 15
Boil each thick decoction for 5 minutes to get some caramelization.
Shoot for a Water/Grain ratio of 1 - 1.25.
Protein Rest: Infusion mash @ 122ºF (20 minutes)
Alpha Rest: Decoction to 150ºF (30 minutes) (~1/3 Mash Volume)
Beta Rest: Decoction to 160ºF (30 minutes) (~1/5 Mash Volume)
Mash-Out: Decoction to 168ºF (10 minutes) (~1/5 Mash Volume)
Boil wort for 60 minutes. Irish moss or Whirlfloc is optional depending if you want a thick haze or light haze in your beer.
Ferment at 68ºF until fermentation subsides (less than 1 bubble per minute through the airlock).
Allow to condition in a secondary fermentor, bottles, or keg for 3 weeks to allow sulfer to finish out.