Mash for 45 mins, stirring every 10 minutes. Then recirc to hit 165 F, then start lautering.

75 min boil for DMS reduction
hop quantities on hot side are per specified batch size
hop quantities on cold side are for full double batch size (6 bbl)

1 tbsp fermcap prior to boil
18 g whirfloc with 15 min left in boil, mix in 1 pint water before adding
15 g yeastx-82 with 15 min left in boil, mix in 1 pint water before adding
Whirlpool 10 min, let rest 15 min before knockout

add 25 g ALDC to FV after knocking out batch batch. Set batch 1 to 50 F and . Oxygenate for 45 min at 1 L/min.
Knock out batch 2 to target 68F for start of main fermentation.

pitch 1x 500g brick of US-05

when 2 plato from predicted FG, increase temp set point to 75F.
when gravity is < 1 plato from expected terminal and/or blow-off activity is very low, shut blowoff
When gravity is stable 2 days in a row and passes diacetyl test, soft crash to 60F
1 day after soft crash to 60F, harvest or dump yeast and add dry hops.
after dry hopping, when gravity is stable 2 days in a row and passes diacetyl check, crash to 32F and add 500 ml biofine, 20 g antiox-C, and set c02 to 16 psi

when beer is clear, adjust c02 level to target 2.6 volumes and package