Mash in at 148°F (64°C) for 10 min. Raise to 158°F (70°C) and hold for 90 min. Mash out at 168°F (76°C) for 10 min. Boil for 120 min. Cool to pitching temp and add yeast. Ferment for 4 weeks. Age the beer in a second-use 5-gallon rye bourbon barrel for 3 months. Keg, and condition in the kegerator for about 2 years.
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