Mash at 66°C (151°F) and adjust pH to 5.2–5.5. Rest for 60 minutes. If sparging, do so at 75–78°C (167–172°F). Collect enough wort in the kettle to yield enough wort to achieve 5 gallons (19 liters) in the fermenter.
Boil the wort vigorously for 60 minutes, adding the hops, Whirlfloc, and yeast nutrient as per the indicated schedule.
After the 60-minute boil, turn of the heat and add first the dulce de membrillo paste: cut it into slices and add slowly, waiting for each piece to dissolve before adding the next. Then make the whirlpool hop addition and let steep for 5 to 10 minutes before chilling the wort
Chill the wort to 20 °C (68°F) and transfer to the fermenter. Aerate thoroughly and pitch the yeast. Increase fermentation temperature 1 °C (1.8°F) each day.
Add the dry hops as per the indicated schedule.
After 3 days with no yeast activity (no gravity change), cold crash and chill the beer to as close to 0°C (32°F) as you can. Keep chilled for a week or two prior to bottling/kegging.