WACO Farmhouse

The night before brewing, mill the grains, mix with about 11 quarts (10.4 liters) of unheated water, and rest it overnight. In the morning, add 7 quarts (6.6 liters) of boiling water, rest 60 minutes, then repeat that step with the same volume two more times. (That should get you steps around 116°F/47°C, 140°F/60°C, and 154°F/68°C—or don’t worry about it because the farmers weren’t recording temperatures.) Recirculate until the runnings are free of particles, then run off into the kettle. That should get you about 7 gallons (26.5 liters) of wort, or sparge/top up as needed. Boil for 120 minutes—or longer, if you like—adding hops and bog myrtle (if using) according to the schedule. (Optionally, brew a hop tea instead—see Brewer’s Notes.) Cool to about 99°F (37°) and pitch the kveik; ferment warm or at ambient temperatures. Primary fermentation should take only a few days, then chill, package, and carbonate as desired.