1.Mash crushed grains in about 6 gallons of clean, chlorine-free water at 150°F for 60 minutes.
2.For the 0 minute additions, add the hops gradually after cutting off the heat, allowing the hops to steep in the wort as you chill it down, at least 30 minutes, or for as long as an hour.
3.Ferment for 7 days at 68°F, then pitch first round of dry hops. After 4 days, transfer to secondary fermenter and pitch second round of dry hops. After four days, bottle or keg
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After 4 days, transfer to secondary fermenter and pitch second round of dry hops. After four days, bottle or keg"}]}