Mash at 152°F (67°C) for 60 minutes. Lauter, sparge, and collect wort. Boil 90 minutes, adding hops and other items as indicated. Chill to 70°F (21°C) and pitch yeast.
Pitch this one on the warm side, high 80’s or low 90’s Fahrenheit (low to mid 30s Celsius). Break out the carboy heater and get it hooked up to maintain that warm temperature throughout fermentation. It will be done with primary in 3 to 5 days. Let it rest as the temperature naturally falls to ambient. Once it has reached room temperature, rack to secondary to let the yeast finish up, and then dry hop for 2 days and package.
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