1. (The night before) Briing 24 liters of water to boil, add brewbags and caps.
2. Bring water to 73C.
3. Measure 3kg base malt, 1kg spec malt.
4. Clip brewbag, check for 73C, place filter bag in a clean barrel.
5. Pour malts, stir, check for 65-67C, cover for one hour.
6. Drain and squeeze bag, top off to 24 liters.
7. Bring to full boil and hot break.
8. Add hops, boil for 90 minutes.
9. Add Irish Moss 5 minutes before flame-out.
10. Filter through second bag into bidon.
Enviado desde mi BlackBerry® de Claro Argentina
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