1. Heat Strike Water to achieve Mash Temp of 67°C (~6°C above strike).
2. Add minerals to Strike or Foundation water.
3. Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 88% lactic acid, if required).
4. Mash at 67°C for 60 mins. Confirm no residual starches remain.
5. Batch sparge with 78°C water until kettle volume is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).
6. Boil for 60 minutes adding hops and kettle finings at indicated times. Be sure to bag (using Nylon or Muslin cloth) all fresh hop additions to prevent excessive wort loss or pump blocking.
7. At the End Of Boil, whirlpool while chilling (immersion style) to 85°C.
8. Add the “whirlpool stand” hop addition, and hold for 5 mins. before chilling to pitching temperature.
9. Transfer to fermenter at 18-20°C, oxygenating wort (inline or via aeration in fermenter).
10. Rehydrate and pitch yeast as per manufacturer's recommendations. Ferment at 20°C for the first 5 days. Raise the fermentation set point to 22°C for at least 48hrs to diacetyl rest.

If fining:

1. 48hrs after FG is reached, Crash to 0-1°C.
2. Wait for the beer to clear naturally or fine and filter as required.
3. Keg or bottle condition - your choice? Aim for 2.5-2.65 volumes of CO2.