Warmth 39.2 gal. (148.4 L) strike water to 169°F (76°C) and mash in grains for a mash thickness of 1.33 qt./lb. (2.8 L/kg). Mash for 50 minutes at 155°F (67°C) after which 20 minutes at 160°F (74°C).
Dissolve dried malt extract within the wort and boil 90 minutes, including hops as indicated. Chill wort, switch to fermenters (I used three because of capability limits), and pitch yeast.
Ferment at 68°F (20°C) till particular gravity stabilizes at or close to indicated closing gravity.
Switch to a rye whiskey barrel and age till desired character is achieved, about 6–8 weeks.
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