Smoke of the Devil 21l

Mill the grains and mash in at 144°F (62°C) for 30 minutes; raise to 154°F (68°C) and rest 15 minutes; raise to 162°F (72°C) and rest 15 minutes; then raise to 172°F (78°C) for mash out. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary, depending on your evaporation rate. Boil for 60 minutes, adding hops according to the schedule. After the boil, chill to about 46°F (8°C), aerate well, and pitch the yeast. Ferment at 48°F (9°C) until the gravity has dropped below 1.024, then raise the temperature to 54°F (12°C); when the gravity has dropped to 1.012 or below, lower the temperature to 39°F (4°C) and rack to a lagering vessel. Lager at 39°F (4°C) for 2 weeks, then steadily drop to 32°F (0°C) over 4 days. Lager at 32°F (0°C) for 4 more weeks, then package and enjoy.