Ingredients:
Malts:
- 15.25 lbs. American two-row malt
- 0.5 lb. Wheat malt
- 1.5 lb. Corn sugar
- 0.5 lb. Crystal 40L malt
Hops:
- 2 oz. Chinook hops at 90 mins (26 AAU)
- 2 oz. Chinook hops at 90 mins (26 AAU)
- 1 oz. Simcoe hops at 45 mins (12 AAU)
- 1 oz. Columbus hops at 30 mins (14 AAU)
- 2.25 oz. Centennial hops at 0 mins (20.25 AAU)
- 1 oz. Simcoe hops at 0 mins (12 AAU)
- 3.25 oz. Columbus hops, dry hop for 7-10 days (45.5 AAU)
- 1.75 oz. Centennial hops, dry hop for 7-10 days (15.75 AAU)
- 1.75 oz. Simcoe hops, dry hop for 7-10 days (21 AAU)
Directions:
Mash the crushed grains at 150˚F in approximately 5 gallons of water. Lauter and sparge to collect 7.75 gallons of wort. Bring to a boil. Add hops according to schedule. Mix in corn sugar just before flameout. Ferment at 67˚F, slowly raising the temperature to 70˚F towards the end of primary fermentation. When most of the yeast has settled, transfer to a secondary fermenter and add the dry hops. Dry hop for 7-10 days.