Mash at 155? F (68? C) for conversion to complete. Lauter/sparge to collect 7.5 gal. (28.5 L) of wort, boil 60 minutes. At flame-out, cool wort to 180? F (82? C) to avoid volatilizing hop oils. Set timer for 40 minutes and add first hop stand addition. After 10/20 minutes, respectively, add the second and third hop stand additions. After the total hop stand of 40 minutes, cool wort to 67? F (19? C),pitch yeast, and ventilate carboy. Ferment 2-weeks then, slowly increase the temperature up to 73? F (23? C) to ensure full attenuation. On day five of fermentation, when attenuation has reached about 80 percent, add the first dry hop addition. (Optionally, you could add grapefruit juice puree at this point.) Five days later, remove the first dry hop addition, add the second addition, and dry hop for five more days. Bottle or keg according to your home brew set up. Serve fresh!
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