Changes

===Step by Step===

In your kettle, heat 2.5 gallons (9.5 L) of water to 144 °F (62 °C). Mash in crushed 6-row malt and hold at 133 °F (56 °C). Reserve a handful of 6-row malt. In a stock pot, mix the grits and the handful of malt with water and heat to 158 °F (70 °C). Hold for 5 minutes, then bring cereal mash to a boil, stirring constantly. Boil cereal mash for 30 minutes, then add to main mash. Apply heat to bring full mash temperature to 150 °F (66 °C) and hold for 45 minutes. Scoop mash into your lauter tun and add boiling water to raise temperature to 158 °F (70 °C). Recirculate wort for about 20 minutes, then begin running off wort. Sparge with 190 °F (88 °C) water, but do not allow grain bed to exceed 170 °F (77 °C). Collect about 5 gallons (19 L) of wort, add 1.5 gallons (5.8 L) of water and boil for 90 minutes. Add hops with 60 minutes left in the boil and Irish moss and yeast nutrients with 15 minutes left. Cool quickly and transfer to fermenter. Aerate well and pitch yeast. Ferment at 67 °F (19 °C) for one week. Transfer to secondary and, if possible, cool beer to 40 °F (4.4 °C) and hold for two weeks. Keg or bottle with corn sugar.