1. Heat Strike Water to achieve a Mash Temp of 69.5°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 69.5°C for 40mins. The Wort should be clear and free from residual starches.
5. Batch sparge with 77°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 75 minutes adding hops and kettle finings at indicated times.
7. At End Of Boil, whirlpool whilst chilling to ~80°C.
8. Turn off Cooling, then add Whirlpool addition and continue whirlpooling (COOLING OFF) for another 5 mins. Stand Whirlpool addition for 10min.
9. Transfer to fermenter at 18-20°C, oxygenating wort (inline or via aeration in fermenter).
10. Rehydrate and pitch yeast as per manufacturer's recommendations. Ferment at 18°C for the first 3-4 days.
11. Aim to add the dry hop addition on day 5 or ~4-8 Specific Gravity points (1.5-2.0Po) from the predicted Final Gravity.
12. Once added, cap the fermentation (spunding valves are great for this), raise the fermentation set point to 21°C for at least 48hrs to diacetyl rest.

Fining/ Filtering (Style Tip - Classic APAs should have good clarity)

1. 48-72hrs after FG is reached (i.e. No “Buttery” Diacetyl), Crash to 5-6°C.
2. Add preferred finings (Klarsol, Gelatine, etc.).
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.
5. Drink within several months - lower alcohol beers are less microbiologically stable than higher strength beer.