PREPARATION:
Clean and sanitize your work area and equipment using a cleaner and sanitizer specifically for brewing.

WATER CHEMISTRY:
7.4 gal Distilled Water
2.06 g Epsom Salt (MgSO4) (Mash) Water Agent
1.33 g Gypsum (Calcium Sulfate) (Mash) Water Agent
1.33 g Calcium Chloride (Mash) Water Agent
0.25 g Salt (Mash) Water Agent
0.07 g Chalk (Mash) Water Agent

MASH INSTRUCTIONS:
Perform rising step mash - 1st rest 125F @ 20 min; Heat to 175.00F over 60 min; total mash time @ 130 min . All enzymes added at start of mash: 13 ml Ondea Pro (Mash 130.0 mins), 11 ml Termamyl SC (Mash 130.0 mins), 10 ml Ceremix Flex (Mash 130.0 mins)

SPARGE INSTRUCTIONS:
Fly sparge with 3.3 gal water at 212F. Add water to achieve boil volume of 5.7 gal. “Fly sparge” by gently sprinkling water from the hot liquid tank while matching flow rates of the mash tun and hot liquor tank.

BOIL INSTRUCTIONS:
After finishing the sparge, boil the wort for 5 minutes, then cool to 105F. Sour the wort in the kettle using the WildPitch lactic acid
bacteria by holding at 105F for approximately 24 hours, then proceed with the boil and adding the herbs. All herbs should be added at
flame-out.

1.71 g Epsom Salt (MgSO4) Water Agent
1.11 g Gypsum (Calcium Sulfate) Water Agent
1.10 g Calcium Chloride Water Agent
0.21 g Salt Water Agent
0.06 g Chalk Water Agent
1.0 Whirlfloc Tablet (Boil 15 mins) Fining
1.61 g Yeastex 61 (Boil 10 mins) Other
10.00 mg Green Tea (flame-out) Spice
1.50 oz Calendula (flame-out) Spice
1.50 oz Elderflower (flame-out) Spice
0.50 oz Jasmine Flower (flame-out) Spice

COOL AND TRANSFER WORT:
Cool wort to fermentation temperature.
Transfer wort to fermenter.
Add water if needed to achieve final volume of 5.0 gal.