Bird's Three-Flight IPA

Safale US-05 Ale Dry Yeast works well also

1. Boil 2.75 gallons of water
   
2. Steep crushed grains for 20 minutes or until temperature reaches 170 degrees F
   
3. Bring to a boil and add 6 lbs of malt syrup and 2 lbs of dry malt extract. Remove the kettle from the burner while adding to avoid burning.
   
4. Return the wort to a boil.
   
5. Add 2 Oz Centennial hops 60 mins before end of boil
   
6. Add 2 Oz Cascade hops 20 mins before end of boil
   
7. Add 1 Oz Centennial hops 5 mins before end of boil
   
8. Cool the wort
   
9. Add cooled wort to fermenter and top off to 5 gallons to achieve a temperature of between 75 and 78 degrees F.
   
10. Aerate the wort and sprinkle dry yeast onto the top of the wort.
    
11. Seal fermenter and let ferment for 1-2 weeks
    
12. After 1-2 weeks of primary fermentation, transfer beer to a secondary fermenter
    
13. 1 week from when you plan to bottle, add 2 Oz of Citra leaf hops and 1 Oz of Citra pellet hops inside muslin bags and into the fermenter.
    
14. Two days before you plan to bottle, add 1 Oz of Citra leaf hops inside a muslin bag and into the fermenter.
    
15. Bottle
    
16. Let beer condition in bottles for 5-10 days before drinking.