Method

• Take 3.3kg of grist and mix it into 16.5L cold water and store in fridge overnight. (Called NEM or Non Enzymatic Mashing). 
   
  Drain off liquid from NEM*, taking care to leave as much sediment and fines behind as possible. Bring to sacch rest (anywhere from 65-73) either in kettle, or my preferred option to avoid scorch risk in starchy wort – add boiling water. Leave sit for an hour. 
   
  *the spent grain from NEM still has plenty of fermentables left in it, so can be used in another mash to bump up gravity. Treat it like an adjunct. 
   
  Take 1kg and oats, add into your regular mash tun, and perform a single infusion rest at 73°C. After one hour, pour the NEM wort into the mash tun, and use hot or boiling water to bring whole mash up to 78°C. Vorlauf/recirculate for 15 mins to set grain bed and filter out fines. 
   
  Run to kettle, boil for 15-60 mins (whatever makes you comfortable). 
   
  2g each hop boiled 15 mins. 
  Add enough acidified water to kettle at flameout to bring volume up to final, and temp below 80°C. 
  Add 5g/L hops. Stand 15 mins. Run off to fermenter. 
   
  Ferment using maltose negative yeast like Saf LA-01, or maltotriose negative like Windsor. 
   
  Once primary fermentation has finished, crash chill and add 5g/L dry hops. Rest 48 hours. Keg, carbonate and keep cold.