Perform a 30 min. single infusion mash, followed by 30 min. recirculation using a HERMS, increasing temp to roughly 170°F (77°C) at mash out. Conduct a 90 min. boil, with the first and only hop addition taking place 60 min. before flameout. Ferment in a stainless conical. One month before brew day, crush spices with a mortar and pestle and make a tincture using vodka as a solvent. Decant the liquid into the fermented beer at kegging.
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