Stout TrousersFour the Win (FTW) Belgian Dark StrongSket English PorterSolstice American StoutHoppy New Year Amber Ale

Mash the grains at 154° F (68° C) for 1 hour. Do not use soft water for this brew. Add calcium if you are using reverse osmosis or spring water. Acidify the strike water to a pH of 4.8. This should result in a mash pH of 5.2. Also acidify the sparge water to 4.8. Boil for 100 minutes adding hops and Irish moss as indicated in recipe. When boil is complete chill to 64° F (18° C). Pitch slurry from a 3 liter starter of Wyeast 1272 yeast. Ferment at 64° F (18° C) for 1 day, then raise to 66° F (19° C) until fermentation is 75% complete. Raise to 70° F (21° C) for an additional week. Crash to 40° F (4° C) for a day or two, then bottle or keg.