1.Mash grains at 152F (66.7C) for 60 minutes. If including a mash out step, raise temperature to 168F (75.6C) and hold for ten minutes. Sparge with 168F (75.6?C) water to collect 6.53 gallons (24.7 liters) of wort.
2.At flameout bring temp to 180F add flameout hops and Let rest for 20 minutes
3.then drop temp to pitching temp and pitch yeast
4.Ferment at 60-62F (15.6–16.7C) Add dry hops towards the end of active fermation and let rest for 6 days then cold crash
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