1. Mash at 154F for 60 minutes, 1.5qt/gal.
2. Raise to 170F, then sparge to 3 gal w/ 170F sparge water.
3. Boil 60 minutes, following hop schedule.
4. Add whirlpool hops when temp drops to 170F.
5. Ferment at 66-68F, then raise to 70F to ensure complete attenuation.
6. Dry hop 7 days once fermentation is complete.