1 Tsp Irish Moss at 15min. 1 Tsp Gypsum 60 min. (Add to boil NOT mash)
Mash/Sparge/Boil Mash at 67°c for 60 min with **25 litres. (Remember to calculate your strike temp*). Sparge with **15 litres of water at 73c.
Boil for 60 minute and add hops according to their timing. Crash cool to about 16-18c and ferment at 65° to 68°. (Unless you have the means to temp control your environment, just stick it in a cupboard that’s reasonably cool. *Strike temp is the temperature the mash water must be at so that when you add it to the grain the whole mixture equalises at 153f or 67c.
**If like me the 25 litre mash volume is above the max your mash tun will hold I (and this is personally) would split the mash and sparge into either 20/20 litre or possibly 22/18 litre. If you have too stiff a mash then your sugar extraction rate can suffer, resulting in lower gravity….and we don’t want that