1. Mash at 66ļC for 90 mins|
2. collect only 16 litres (first runnings + minimal sparging)
2. boil down to 13.5 litres
3. Ferment in primary with Henís Tooth yeast at 20ļC for 2 weeks
4. Add Orval yeast (a 330ml starter will be fine) to secondary.
5. Bottle after a month and let it sit around for a long time
6. drink it
7. donít try to stand up in a hurry