30L Kettle Full; ~20L (in fermenter)

Note:  To achieve the high gravity of this style and manage the large grist size on common “all in one” brewing systems, it is recommended brewers conduct 2 mini mashes (half the grist in each) and a single boil. This can be achieved through use of a hot water urn (or insulated vessel) as a pre-run tank to hold the 1st brews wort. The wort from both brews can then be combined in kettle and boiled as per normal.

1. Heat Strike Water to achieve Mash Temp of 67°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 67°C for 60 mins. Confirm no residual starches remain.
5. Batch sparge with 78°C water until kettle volume of 18L is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).
6. Transfer Wort to Pre-run (holding) tank. Heat to 80°C
7. Repeat steps 1-5 for the second mash. Combine the two wort streams in the kettle.
8. When wort begins to boil, dissolve the dextrose into wort and measure KUP gravity.
9. Boil for 60 minutes adding hops and kettle finings at indicated times.
10. At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.
11. Transfer to fermenter at 18-20°C, oxygenating wort (inline or via aeration in fermenter).
12. Rehydrate and pitch yeast as per manufacturer's recommendations. Ferment at 18°C for the first 4-5 days.
13. At 4-6 SG points (1-1.5Po) from FG, cap the fermentation (spunding valves are great for this). Raise the fermentation set point to 20°C for at least 48hrs to diacetyl rest.

If fining:

1. 48hrs after FG is reached, Crash to 0-1°C.
2. Wait for the beer to clear naturally or fine and filter as required.
3. Keg or bottle condition – Beers this big are intended to be bottled and cellared. Aim for 2.45-2.55 volumes of CO2.

(in moderation)