Heat 1.5 gal water to 165 degrees, about 10 degrees above mashing temperature (a little more than the recommended 1.5qts per pound of grain)

Add and mash grains for 60 mins at 155 degrees Fahrenheit, stirring lightly and occasionally

Toward end of mashing, heat sparge water to 170 degrees F and hold there until ready to use (1.5 quarts per lb of grain, so round up to 4.5qts, or 18 cups, for 3lbs of grain in this recipe)

When mash is done, raise to 168 degree mash-out temperature (stops starch breakdown)

Once at mash-out, lift grains above wort and slowly pour sparge water over grains.

Bring wort to 180-190 degrees F and add malt extract, stirring vigorously to avoid burning on bottom.

Keep wort at about 180 degrees and add whirlpool hops; whirlpool for 15mins

Cool, add to fermenter with any additional water to bring to full volume. Swirl to aerate for a few minutes then pitch yeast (test gravity before pitching).

FIRST DRY HOP: Add 2oz Galaxy and 1oz Nelson Sauvin at high krausen (24-48 hours)

SECOND DRY HOP (flexible timing): Add 2oz Galaxy and 1oz Nelson Sauvin at 6-7 days into fermentation, or about 5-7 days before bottling or kegging

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*Water additions for distilled water:

About 1.25 tsp (about 4g) calcium chloride for 5gal batch (about 0.8g/gal); add to warm water for better dissolving

Target ion levels only reflect addition of calcium chloride—unsure of ion additions from malt extract.