4.00 lbs. Low-Color Wheat Malt

4.00 lbs. Pure Idaho Pilsner Malt

0.50 lbs. Golden Naked Oat Malt

1.00 lbs. Flaked Oats

0.75 lbs. Rice Hulls

 

2.00 oz. Nelson Sauvin hops (steep/whirlpool @ 170°F 20 mins.)  

2.00 oz. Nectaron hops (steep/whirlpool 170°F 20 mins.)

2.00 oz. Nelson Sauvin hops (Dry Hop 14 days into primary)

2.00 oz. Nectaron hops (Dry Hop 14 days into primary)

Mash at 156°F for 60 minutes. Raise temperature of mash to 170°F, (called mash-out temperature) then run off 6.5 gallons of wort to begin your boil.  When wort comes to a boil start a 30 minute timer. At the end of the boil, allow wort to cool to 170°F. At 170°F, hold temp and add 2.00 oz. each of Nelson Sauvin and Nectaron hops for 30 minutes. Finish cooling your beer, transfer to your fermenter, and pitch your yeast when the temperature of the beer is between 65° and 70°.