Perilla Porter

Bring 10L water to 72C and add grains (preferably in a nylon bag). Adjust temp as needed to remain stable at 67C for 60 min. Shift bag lightly as needed to ensure water has maximum contact with the grains. Prep sparge water by heating 10L water to 76C. In final 5 min of infusion, raise mash temperature to 76C for mash out. Lift grains from wort and place in large strainer above the kettle. In batches, slowly sparge the grain bag over the course of 10 min. Boil volume should be close to 20L after sparge. Top off to 23L. Following hop schedule as noted. Add LME at 15 min. Cool to <26*C and transfer to fermenter. Aerate and pitch 2L yeast starter. Ferment in primary for 7-10 days, transfer to secondary. Chiffonade perilla leaves, removing any woody stems. Add dry hops and perilla leaves in separate nylon bags. Ferment in secondary for 10-14 days or until desired flavor is achieved.