Start with 9.8 gal. (37 L) mash water and 2.7 gal. (10.2 L) sparge water to end up with 9 gal. (34 L) at the start of the boil. Boil for 3 hours down to 6.3 gal. (23.8 L). Pitch a 3 L starter made with 2 Wyeast 1056 packs.
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