Mash at 154° F (68° C) for one hour. Sparge, running 7.9 gal. (30 L) of wort into kettle. Boil down to 6.6 gal. (25 L). After mashing, collect the wort in the kettle, cool to around 110° F (43° C), and add either probiotics with lactobacillus or yogurt with active cultures. Purge kettle with CO2 and seal. Allow wort to sit for 5 days at room temperature (the warmer the better) or until pH falls to 3.4. Bring to a boil and add hops. After primary fermentation is over, add the citrus zest and dry hops. Dry hop for 7 days before kegging or bottling.
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