Blizzard Porter

Heat 10 qts water & Burton Water Salts to 150F. Dough-in grain. Hold mash at 136F for 30 minutes for protein rest. Heat 5 qts water to 200F. Add to mash to raise temp to 148F. Hold for 20 minutes. Heat mash to 158F and hold for 20 minutes. Mash out at 168F for 5 minutes. Sparge with 170F water to collect 6 1/2 gallons. Boil for 90 minutes. Cool wort and add rehydrated yeast. Rack wort to secondary after ~4 hours to remove coffee and cocoa sediment.

OG = 1.066
FG = 1.026