Begin stir-plate yeast starter 48 hours before brew day. Mash at 148°F (64°C) for 50 min. and 168°F (76°C) for 10 min. Use lactic acid to target a 5.3 mash pH. Boil 60 min. Add sugars 5 min. before flameout to dissolve. Chill wort to 64°F (18°C) and pitch active starter. Ramp temperature up to 75°F (24°C) over 5 days and hold for 6 more days or until fermentation is complete. Crash cool to 38°F (3°C) under CO2, and pressure transfer into keg. Fine, carbonate, and serve. Cheers!
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