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Mash-in with 4 gallons of water at 140°F. Target temp 129°F
25 min protein rest
Add 10 Qt boiling water. Target mash temp 152°F
70 minutes Starch Conversion.
Mash-out to 170°F
Sparge with about 10 gallons water at 170°F
Skim hot break prior to first hop addition
Ferment at 68-70°F
Keg 5 gallons, force carbonate.
Prime 5 gallons with 135 grams priming sugar for bottling
I was expecting considerably more color from the oven toasting process, so I scaled back on the crystal malt. The toasted flavor comes though, but it could use more crystal. Next time I'll add some 77°L.