Make yeast starter 2 to 3 days in front of brew day.
Using soft (under 25 parts per million bicarbonate), distilled, or ro water, mash crushed malt and flaked maize at 150° F (66° C) in 15 quarts (14.2 L) water. Stir in first dose of calcium chloride and gypsum while you mash in. Stir mash every 5 minutes. (Add heat to help keep temperature from shedding.) After twenty minutes, begin looking for conversion by having an iodine test. Once test is negative (no starch indicated), or nearly so, collect 6.5 gallons (24.6 L) of wort from grain bed. (This can be done very rapidly for instance, by batch sparging.) If at all possible, elope wort for your hot liquor tank (HLT). Otherwise, elope to kettle and transfer for your HLT. This wort is the brewing liquor. Heat it to 152° F (67° C).
Rapidly clean mash tun and mix 15 quarts (14.2 L) brewing liquor with crushed malts and flaked maize to mash at 140° F (60° C). Add second dose of calcium chloride and gypsum. Mash for half an hour, then raise temperature to 152° F (67° C). Stir mash when heat has been applied and lift temperature by roughly 2° F (1° C) each minute. (Don’t add warm water to boost temperature.) At 10-minute times, have a studying from the density from the wort (by refractometer or hydrometer). A short time span and particular gravity or Brix. Stir the mash and add heat to keep mash temperature when needed.
Decide when you should stop mashing in line with the rate of alternation in wort density. (Eventually, mashing for an additional ten minutes will yield merely a couple of extra gravity points.) Heat the mash to 168° F (76° C) for mash out. Recirculate wort until it’s mostly obvious and start running wort off. Use remaining wort from first mash as sparge water (heated so the grain bed temperature remains near 168° F). Sparge gradually to obtain as numerous sugars in the grain bed as you possibly can. Don’t use water to sparge in the very finish (this can dilute the wort). Collect enough wort for any 90-minute boil.
Bring the wort to some boil, and boil for 1 hour 30 minutes. Add hops with 75 minutes left in boil. Awesome to 68° F (20° C) and rack 5 gallons (18.93 L) to fermenter. Aerate the wort completely and pitch the sediment out of your yeast starter. (Particularly if your OG has ended 1.100, aerate for just one additional minute eight hrs after pitching.) Ferment at 68° F (20° C) until primary fermentation ceases.
Rack finished beer to some keg and pressure carbonate to two.4 volumes (4.8 g/L) of CO2. Should you pitched an sufficient quantity of yeast, Ale of Asgard will condition quicker than you may think. Following a couple of days, pull a little sample and evaluate. Continue sampling every couple of days. Serve when ready.