1.5 packets yeast
gypsum at start
whirlfloc at 17
Divided into 2 containers on 5/20 and dry-hopped with:
1.4 oz Simcoe leaf, 1.4 oz Azacca and 0.9 Columbus (black cap)
1 oz each Golding(4.3), Willamette(5.1) and German Hallertau(3.2) (purple cap)
bottled on 5/23 with 16 oz water and 3.8 oz corn sugar
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