1.Mash grain for 90 minutes @ 152 F ( mash ph should be @ 5.2 using ph stabilizer )
2.Spargre @ 165 F for 20 minutes.
3.Steep flame out hop for 10 minututes before chilling
4.Pitch yeast starter : 1oz of White Labs California ale yeast with 7.2 oz of DME in 2 L flask using a stir plate and agitate for 48 hours. Pitch target is 379 billion cells. Add 2.0 L of yeast starter to chilled wort @ 68 F
5.When fermentation is complete dry hop in secondary for seven days @ 162 F
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