Red Channel Marker

DIRECTIONS
Mash at 154° using a ratio of 1.4 quarts water per pound.
Rest mash for 60 minutes.
Verify starch conversion with a wort sample and iodine.
Add first wort hops to the kettle, before first runnings.
Vorloff slowly until wort is clear and then drain first running to kettle.
Mash out with remaining water volume at 170°, stir and hold for 15 minutes, vorloff slowly until clear and drain wort to kettle.
Heat wort to boil and boil for 70 minutes.
After 50 minutes (20 minutes remaining), add first hop addition.
After 60 minutes (10 minutes remaining), add yeast nutrient.
After 65 minutes (5 minutes remaining), add second hop addition.
After 70 minutes, flame out and add last hop addition.
Cool the wort quickly after the last hop addition to retain as much hop aroma as possible.
Cool wort as low as possible and aerate and
Carbonate to no more than 2 volumes and condition for fourteen days and serve at 45° to 55°

Total Water Needed: 10.45 Gallons
Mash Water Needed: 5.25 Gallons
Sparge Water Needed: 5.2 Gallons
Strike Temperature: 166 F
Pre-Boil Wort Produced : 7.5 Gallons