1. Heat Strike Water to achieve Mash Temp of 69°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 69°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 90 minutes adding hops (remember: add no kettle finings) at indicated times.
7. At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.
8. Transfer to fermenter at 18-20°C, oxygenating wort (inline or via aeration in fermenter).
9. Rehydrate and pitch yeast as per manufacturer's recommendations. Ferment at 18°C for the first 3-4 days.
10. Begin dry hopping on day 3. Aim to add the final dry hop addition at 4-6 SG points (1-1.5Po) from the predicted Final Gravity. Once added, cap the fermentation (spunding valves are great for this), raise the fermentation set point to 23°C for at least 48hrs to diacetyl rest.
11. Crash the beer to ~0-1°C until yeast load has reduced. Do not filter or fine this style.

Note: To confirm the haze is not solely due to yeast, take a sample and stand it in a glass in the fridge for 30 mins to check for sediment. If one forms there is still yeast in solution = leave it to condition longer.

1. Once you’re happy with the haze level, rack the beer into a keg. Force carbonate and/or bottle condition to 2.45-2.55 volumes CO2.