patrick dawson
Mash at 154?F (68?C). Boil for 90 minutes, then whirlpool, following the hops schedule. Ferment at 72?F (22?C). After primary fermentation, dry hop with Centennial and Lemon Drop for 48 hours and remove. After removing the first dry-hop round, dry hop with Mandarina and Pacifica for 48 hours and remove.
1/2 whirlfloc at 10
yeast nutrient at 10
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