Use a double decoction mash schedule with a protein rest at 122° F (50° C) for 20 minutes, main mash rests at 145° F (63° C) for 40 minutes and 155° F (68° C) for 20 minutes, and a mash-out at 165° F (74° C) for 10 minutes.
Ferment at 50° F (10° C) for two weeks or until finished.
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