The CHAZ

1) Activate the yeast.
2) Make sure all equipment is clean and sanitized.
3) Add 5 gallons of water to brew kettle and bring to 164 F.
4) Begin to slowly stir in grains.
5) Put lid on and mash for 60 minutes at 152 F.
6) Vorlauf.
7) Sparge. 7 total gallons needed pre-boil.
8) Let rest for 10-20 minutes after mixing sparge water and mash.
9) Bring wort to a boil. Boil for 60 minutes.
10) Add Columbus hops with 20 minutes left in boil.
11) Add corn sugar with 5 minutes left in boil.
12) Cool wort to 170 F and add whirlpool hops--stir for 20 min.
13) Cool wort to 66 F.
14) Pitch yeast and seal fermenter.
15) 3 days after pitching yeast, add first round of dry hops (Day 4).
16) 4 days before bottling, add second round of dry hops. (Day 7).
17) Bottle beer on Day 11 with 5 oz corn sugar.
18) Beer should be carbonated within a week, maybe less.
19) Chill all bottles once drinkable.
20) Drink all beer within a few weeks.