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Crush grain, mash at 152 °F for 60 minutes. Target a pH of 5.2, they used lactic acid to adjust. Use distilled water and add minerals back in. Sparge. Boil for 60 minutes, cool to 70 °F, then add appropriate oxygen, pitch dry yeast and drop temp to 67 °F. First 2.5 oz dry hop additions at high krausen, second after fermentation is complete. Raise temp if needed to clean yeast flavors. Cold crash after 3-5 days of second dry hop charge. Burst carbonate and enjoy!