Mash at 66°C (151°F) and alter pH to five.2–5.5. Relaxation for 60 minutes. If sparging, achieve this at 75–78°C (167–172°F). Gather sufficient wort within the kettle to yield sufficient wort to attain 5 gallons (19 liters) within the fermenter.
Boil the wort vigorously for 60 minutes, including the hops, Whirlfloc, and yeast nutrient as per the indicated schedule.
After the 60-minute boil, flip of the warmth and add first the dulce de membrillo paste: lower it into slices and add slowly, ready for every bit to dissolve earlier than including the subsequent. Then make the whirlpool hop addition and let steep for five to 10 minutes earlier than chilling the wort
Chill the wort to twenty °C (68°F) and switch to the fermenter. Aerate totally and pitch the yeast. Improve fermentation temperature 1 °C (1.8°F) every day.
Add the dry hops as per the indicated schedule.
After 3 days with no yeast exercise (no gravity change), chilly crash and chill the beer to as near 0°C (32°F) as you may. Maintain chilled for per week or two previous to bottling/kegging.
