Cascade Pale Ale

MASH

• for every pound of grain get 1.3 quarts of strike water (2.35 gal) at 172 F and add to mash tun with grain.
  
• +/- 5 F is fine but get mixture to about 150 F
  
• let sit for 60 min
  
• add really hot water ( 0.4 gals at 200F) to raise temp to 168-170 F for 20 min stir constantly.
  
• heat X gals of sparge water up to 170 F to get total water up to 6.72 gals
  
• avoid mash temps above 168 in the first mash step, this will kill the enzymes
  
• avoid mash temps above 175 in the second mash step, this will extract tannins
  
• there should be about 5.5 gals of wort
  
  SPARGE
  
• lauter the mash for 5-15 min or untill wort is clear
  
• gently add back lauter wort on side of mash tun
  
• gently sparge water, should take about 30-40 min, into kettle
  
• don't let grain bed get dry
  
  BOIL
  
• bring to a boil for 60 min
  
• add hops at the appropriate times
  
• never cover boil pot
  
  COOLING
  
• cool to 80 F then pitch yeast
  
  FERMENTATION
  
• let sit in 70 F for 10 days