Mash is a normal 60-minute saccharification rest at 152°F (67°C). Target a mash pH of 5.28. Sparge for 60 min as well. Vorlauf until clear. Make sure to check pH before transferring to the fermenter—should be 5.1-ish. Add ALDC at pitching. ALDC is religion!! One full dropper. It takes two half droppers to get a full one. Ferment at 64°F (18°C) for 7 days, then at 68°F (20°C) for 4 days or until fermentation is complete. Finishing pH is going to come in at 3.95. Yes, this is normal for this beer.
When we carbonate, we go high 25 psi for 5 days. It will mellow out around 2.9 volumes.
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