To brew this Spencer Brewery Trappist Ale, mash in temperature at 122°F (50°C), heat up to 145°F (63°C) and hold for 45 minutes. Heat to 162°F (72°C) and hold for 15 minutes then check with iodine.
Heat to 172°F (78°C) afterward and transfer to lauter tun. Bring to a boil and follow hop schedule.
Chill beer to 66°F (19°C) and pitch yeast and ferment through for one week.
Chill to 41°F (5°C) and mature for one week.
Add can sugar and neutral re-fermentation yeast for bottling. Fill bottles and allow three weeks for conditioning, with re-fermentation temperature at approximately 68°F (20°C).
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