1. Heat Strike Water to achieve Mash Temp of 68°C (~6°C above strike).
2. Add minerals to Strike or Foundation water.
3. Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 88% lactic acid, if required).
4. Mash at 68°C for 45 mins. Confirm no residual starches remain.
5. Batch sparge with 78°C water until kettle volume is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).
6. Boil for 60 minutes adding hops and kettle finings at indicated times.
7. At End Of Boil, whirlpool while chilling (immersion style) to ~80°C. Turn the cooling off but continue whirlpooling.
8. Add your Whirlpool hops and stand for 10 mins.
9. Chill wort to the required pitching temperature of ~28°C. Transfer to fermenter and oxygenate wort (inline or via aeration in fermenter).
10. Rehydrate and pitch yeast as per manufacturer's recommendations. Ferment at 30°C for the first 1-2 days. Yes. You read correctly; Ferment at 30°C!
11. Aim to add the 1st dry hop addition on day 3 or ~4-8 Specific Gravity points (1.5-2.0Po) from the predicted Final Gravity - whichever comes 1st. The Final addition should be in before terminal gravity (FG) is reached at ~1-1.5 Plato (4-6 SG points) to FG.
12. Once added, cap the fermentation (spunding valves are great for this), raise the fermentation set point to 33°C for at least 48hrs to diacetyl rest.

Fining/ Filtering

1. 48-72hrs after FG is reached (i.e. Taste No Diacetyl), Crash to 5-6°C.
2. Add preferred finings (Klarsol, Gelatine, etc.). This particular Yeast Strain is a high flocculator so may not require any fining orr filtration
3. Crash cool to 0-1°C wait for the beer to clear naturally or filter as required.
4. Keg or bottle condition - your choice? Aim for 2.55-2.65 volumes of CO2.

Skål!