Mash with a single infusion rest at 146?F for 60 minutes. Sparge the full volume into the kettle.
Bring the wort to a boil.
Add 60 minute hop addition.
Add 15 minute hop addition.
Turn off heat.
Quickly chill wort to 64?F.
Transfer cooled wort to a sanitized fermenter, leaving behind trub and hop matter.
Oxygenate wort and pitch the yeast.
Ferment at 64?F for 2 days.
Raise fermentation temperature by 2?F every 2 days until 76?F.
Hold at 76?F until gravity is stable, about 7 to 10 days.
Package beer and carbonate to 3.0 to 3.5 volumes of CO2
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