Due to the large volume of water and grain needed for this beer, the mash was split into two mash tuns. The full 13.5 gallons (51.1 L) of water was divided into each tun (6.75 gallons, or 25.5 L) with half of each type of grain in each mash tun. Boil for 60 minutes at 149°F (65°C).
Vorlauf and fly sparge using an additional 5 gallons (18.3 L) sparge water (2.5 gallons, or 9.46 L per mash tun).
The additional sparge water brings the total volume up to 14 gallons (53 L). Boil and reduce volume to 13.5 gallons (51.1 L), then add the 60-minute hop addition.
Primary fermentation for 21 days at 64°F (18°C).
Secondary fermentation for 100 days at 60°F (16°C).
Forced CO2 to carbonate (2.5 vol).
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