Add the crushed malt to 10 quarts of 145° water and mix well. The Temperature will stabilize between 130° to 135° degrees. Steep the mash at this temperature for 30 minutes.

Add 5 quarts of boiling water to this mash. This will raise the temperature to 155°. Hold at 149°-155° for 45 minutes stirring occasionally.

Raise the temperature to 158° and hold for 10 to 20 minutes or until an iodine test indicates complete conversion.

Raise the temperature to 167°. Then pour your mash into your lauter-tun and sparge the mash with 3.5 gallons of 170° water. The volume of the wort before boiling should be about 5.5 gallons.

Bring wort to a boil and add boiling hops and boil for 50 minutes.

Add Irish Moss and boil for 8 more minutes.

Add aroma hops and boil for a final 2 minutes.

Cool the wort to about 70°-75°, strain mash and transfer to the primary fermenter and add yeast. The final batch size is 5.25 gallons. If necessary, add additional cold water to achieve this volume.

Ferment at 70°-72° for about 4-6 days or until fermentation is complete and appears to clear and darken.

Transfer to the secondary fermenter, let the fermentation complete and settle for 7 more days at 70°-72°.

When fermentation appears to be complete you may then cellar or age at 50° to help drop yeast out of suspension, but this is not crucial to the quality .