Get Lit Summer Wit

Pitch at 68 degrees
when G hits 1.024 (approx 66% to terminal), slowly raise temp to 72 degrees (1 degree per day for 4 days).

Pitch the yeast at 68 °F (20 °C) and hold the temperature steady for the first two-thirds of fermentation. This moderate temperature keeps the esters and phenols from getting out of hand. As the fermentation slows, slowly raise the temperature to 72 °F (22 °C) over the last couple of days, which increases the activity of any still-active yeast cells and helps ensure complete attenuation. This is important to a crisp finish to the beer. When you’re finished, carbonate the beer to approximately 2.5 to 3 volumes of CO2.

1. f 122 °F (50 °C). Hold the mash at 122 °F (50 °C) for 15 minutes
   
2. then, to 154 °F (68 °C). Hold until the conversion is complete, about 60 to 90 minutes.
   
3. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 48-50 and gravity is around 1.039 (9.7 °P).