No decoction; we will mash off the kettle at 155 deg F (to achieve approx. 150 in the mash tun) for 75 minutes, stirring only; will lauter and boil 75 minutes.
Cool the wort to 5-8 C and pitch the yeast after oxygenating the wort. You may give the beer another shot of oxygen after 10 - 12hrs if no activity is visible yet. Ferment at 8-9 C (46 - 48F ) for 4 weeks or until the attenuation is within 6-8% of the limit of attenuation (Fast Ferment Test). A fermentation below 10 C (50 F) is important to curb the production of fusel alcohols. Yeasts are more prone to the development of higher alcohols in high gravity wort environments. A warm diacetyl rest should not be necessary, but if the yeast shows very slow fermentation performance, raising the beer temperature after 60% attenuation can speed it up.
