Mash at 115°F (46°C) for 15 min. and 154°F (68°C) for 60 min., targeting a mash pH of 5.58. Lauter, sparge, and boil 60 min., adding hops as indicated. Chill wort to 56°F (13°C) and ferment for 17 days. Allow the fermenter to naturally rise to room temperature for a 2-day diacetyl rest.
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