Mash in at 113° F (45° C) for a 10-minute ferulic acid rest. Using direct heat or a hot-water infusion, raise the mash temperature to 122° F (50° C) for a 10-minute protein rest, and then again to 147° F (64° C) to begin saccharification. After 5 to 10 minutes, pull a thick decoction of approximately 1/3 of the mash.
Keep the main mash at 147° F (64° C) while you separately step the decoction through rests of 152° F (67° C) for 10 minutes, 158° F (70° C) for 20 minutes, and finally to boiling. Boil the decoction for a few minutes—longer for more color development, shorter for less. Finally, return the decoction to the main mash and, if necessary, apply direct heat to hit mash-out at 168° F (76° C).
Collect enough wort to yield 5 gallons (18.9 L) after a 90-minute boil, and boil for 90 minutes, adding hops as indicated. Pitch yeast at 62° F (17° C) and allow to free-rise to 72° F (22° C) over the course of 5 days. Leave the fermenter open until a gravity reading indicates that fermentation is at or very near completion, then seal with an airlock.
Bottle condition or force carbonate to 3.5 volumes (7 g/L) of CO2. This is at or above the limit of what many standard single-use beer bottles can handle, so if bottle conditioning, be sure to use sturdy glass.
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