1.Treat the water to ~140/70 chloride to sulfate ratio and treat for proper 5.4 ph
2.Mash all grains at 156F for 60 minutes
3.1.5 oz warrior hops in boil at first wort
4.At the very end of 60 min boil we will drop 3 ounces of cascade/simcoe/amarillo
5.We will then chill down the wart to 160 degrees turn off wort chiller and apply the 3 3 ounces of cascade/simcoe/amarillo for a 30 minute hopstand
6.Then will turn the wort chiller back on until we hit our pitch temp of 62 let it settle out at bottom and transfer to the fermenter
7.Chill to 62 degrees
8.o2 the water in the fermentor
9.Ferment at 66 for 3-4 days
10.Raise Ferment to 68-70-72 for remaining days in 2 day increments
11.Dry Hop #1- At day 5-7 - add the following to primary fermenter On day 4/5 when becomes less active: 1.5 oz. Cascade - 1 oz. Amarillo .5 oz. - Simcoe
12.Dry Hop #2 - Around day 12, closed transfer to CO2 purged dry hopping keg with 1.5 oz. Cascade - 1 oz. Amarillo .5 oz. - Simcoe
13.Cold Crash Dry Hop Keg
14.Close Transfer to Finishing Keg for Carbination
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add the following to primary fermenter On day 4/5 when becomes less active: 1.5 oz. Cascade - 1 oz. Amarillo .5 oz. - Simcoe"},{"Id":"36062","Rank":"12","Text":"Dry Hop #2 - Around day 12, closed transfer to CO2 purged dry hopping keg with 1.5 oz. Cascade - 1 oz. Amarillo .5 oz. - Simcoe"},{"Id":"36063","Rank":"13","Text":"Cold Crash Dry Hop Keg"},{"Id":"36064","Rank":"14","Text":"Close Transfer to Finishing Keg for Carbination"}]}