Mash grains at 152° F (67° C) for one hour. Mash out at 168° F (76° C), and sparge at 170° F (77° C). Collect enough wort to account for evaporation from the long 120-minute boil. After an hour, add the 60-minute hops. At 15 minutes, add either 1 Whirlfloc tablet or 1 tsp. (5 g) of Irish moss and the yeast nutrient.

After the boil, stir wort vigorously to create a whirlpool and precipitate out the trub. Chill wort to 63° F (17° C) as quickly as possible, run off into a fermenter, pitch yeast, and oxygenate for 1 minute using pure oxygen. Fermentation should be allowed to free-rise to 67° F (19° C) during the first 4 days. It can then proceed at that temperature for another 2 weeks, or until terminal gravity is reached.

Transfer to secondary (glass or stainless steel preferred), and cool to 36° F (2° C) and cold condition for 2-4 weeks. The beer can then be conditioned in kegs or bottles for up to 10 months at cellar temperatures before serving.