Mash at 154° F (68° C) with 4 gal. (15.1 L) of brewing liquor for one hour. Sparge at 172° F (78° C) with 2 gal. (7.6 L). Volume of wort pre-boil should be 6 gal. (22.7 L). Boil for an hour, adding hops, sugar, and brewer’s caramel as indicated. Ferment at 68° F (20° C), removing early head and allowing final head to consolidate well before racking off.
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