Михаил Пронин

DIRECTIONS Steep the grains at 150–165°F (66–74°C) for 20 minutes in 5 quarts (4.7 l) of water.

Rinse the grains with an additional 5 quarts (4.7 l) of 170°F (77°C) water. Add 4 quarts (3.8 l) of water to the kettle and bring to a boil. If you’re doing a full boil, add 12 quarts (11.4 l) of water