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Husk - Sjekke at en får rett mengde vann. Sjekk litermål. - Husk batteri til vekt. CR2032 Starter 1l @ 12,5*, 113g DME 21 timer før en skal pitche After infusion, make sure the temp stabilizes at 44* rest there for 20 mins to bring mash pH down and increase clovey character of finished beer. Heat if necessary to maintain temp. Heat slowly to 65,5* and hold until iodine tests negative (40-60 mins). Slowly (10 mins) bring up to 76,6* and hold for 5 mins. Do not let the sparge water get over 76,6* and do not let lauter runoff drop below 1.008 to avoid tannin extraction. Boil: Boil for 5 minutes to allow for protein coagulation to start and then boil for 1 hour with bittering hops and then with 15 mins remaining (at the 45 minute mark) add aroma hops. Do not add Irish moss or any other clarifying agents. Cool to 12,2*. Rack into open fermentation bucket and aerate significantly. Ferment/Kegging. At 12*, pitch yeast from an activator pack, or a small yeast starter and allow to rise to 17* (not above) and hold for primary fermentation. Primary should be complete 72 hours after initial fermentation begins (If healthy vigorous fermentation occurs) Let stand for 7-10 days in primary and then rack into keg/bottle. If kegging, cool to 9* and add forced Co2 at 2bar@9*. Store at 9* for 3 weeks before drinking. Serve at 9* as well. For optimum flavor, let condition for 3-4 weeks. You can drink young, but flavor matures slowly.