Full infusion mash at 152°F (67°C) for 60 min. Boil 90 min., adding hops and corn sugar as indicated. Chill to 66°F (19°C) on transfer to fermenter. Oxygenate wort for 5 min. at 0.25 L/min. Pitch yeast. Ferment at 66°F (19°C) for 7 days, raise temperature to 70°F (21°C) for 3 days, cold crash for 4 days. Transfer to keg and force carbonate.
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