No-sparge/full-volume mash. Mash is acidified with Weyermann Sauergut to 5.4 pH. Mash at 131°F (55°C) for 10 min, 144°F (62°C) for 90 min, 160°F (71°C) for 60 min, and 170°F (77°C) for 10 min. Add candi sugar when wort approaches the boil. Add Sauergut at flameout to achieve pH just under 5.1. Rack to settling vessel and then rack clear wort off trub and into fermenter. Pitch yeast, oxygenate, and start fermentation at 65°F (18°C). After 3 days, begin slow rise up to 75°F (24°C) over the course of several days; hold until final gravity is reached. Bottle condition with boiled-down candi sugar/water solution to 3.3 vol. (6.6 g/L) CO2 in thick Belgian brown bottles.
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