This is for a 5 gal batch bottled, but you'll have at least a gallon of loss with the excessive yeast/trub and dry hopping so batch is setup for 6 gal. Target 151 degrees F for mash temp. Aim to primary ferment around 70 degrees for 14 days. I then rack to secondary and add dry hop additions for 5 more days. Longer dry hopping makes the grassy flavors happen, so keep it to 5 days.
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