DIRECTIONS
Mill grains and mash at 151°F (66°C) for 60 minutes. Sparge and top up as needed to get about 7 gallons (26.5 liters) of wort.
Boil for 75 minutes, adding hops according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex, cooling the wort to 169°F (76°C) if possible, then add whirlpool hops and allow 15 minutes to steep.
Chill to 64°F (18°C), aerate wort, and pitch yeast. Ferment at 68°F (20°C) until complete and gravity has stabilized, and the beer has passed a VDK test.
Then cool to 50°F (10°C) and hold there at least 24 hours. Drop as must yeast/trub as possible (or rack to secondary) and dry hop for 3 days. Then drop hops, crash, package, and carbonate.
BREWER’S NOTES
Water: We target a chloride-forward profile with a relatively low total minerality. Additions: We recommend adding yeast nutrient due to the high gravity. We don’t add any kettle finings for this beer.
Dry hops: We rouse the dry hops with CO2 once a day, keeping positive pressure to the tank to avoid oxygen ingress.