Heat 2.5 gal water to 165 degrees strike temp, about 10 degrees above mashing temperature (2qts of water per pound of grain, recommendation is 1.5-2)
Add and mash grains for 60 mins at ~152 degrees Fahrenheit, stirring lightly and occasionally
Toward end of mashing, heat sparge water to 170 degrees F and hold there until ready to use (roughly 1.5-2 quarts per lb of grain, so aim for 8qts, or 32 cups/2gal, for 5lbs 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 slight boil / boiling temperature (200 degrees F), turn off heat, and add malt extract, stirring vigorously to avoid burning on bottom.
Boil 20 minutes and add hop additions at 10 mins left (1 oz Mosaic) and 5 mins left (1oz NB Galaxy)
Turn off heat and add hop stand hops. Cover and steep for 15 mins (at between 190-200 degrees F).
Cool wort, 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 2oz Nelson Sauvin at high krausen (24-48 hours)
SECOND DRY HOP (flexible timing): Add 2oz Galaxy and 2oz 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 6g calcium chloride and 2g gypsum (calcium sulfate) for 5gal batch; add to warm water for better dissolving
Target ion levels only reflect addition of calcium chloride—unsure of ion additions from malt extract.
