1.00 lbs. Low-Color Wheat Malt

0.50 lbs. Biscuit Rye Malt

0.50 lbs. Flaked Oats

3.3 lbs. Pilsen Light Liquid Malt Extract (LME)

2.00 lbs. Dried Light Malt Extract (DME)

5.00 grams. Calcium Chloride (add to mash water)

2.50 grams. Gypsum (add to mash water)

 

1.00 oz. Centennial hops (steep/whirlpool @ 170°F 20 mins.)  

1.00 oz. Citra hops (steep/whirlpool 170°F 20 mins.)

1.00 oz. Mosaic hops (steep/whirlpool 170°F  20 mins.)

1.00 oz. Centennial hops (Dry Hop 2 days into primary)

1.00 oz. Cryo Citra hops (Dry Hop 2 days into primary)

1.00 oz. Cryo Mosaic hops (Dry Hop 2 days into primary)

1.00 oz. Citra hops (Dry Hop 7 days into primary)

1.00 oz. Mosaic hops (Dry Hop 7 days into primary)

Steep crushed malted grain in 2-3 gallons of 150° water with Calcium Chloride and Gypsum added for 30 minutes.  Strain out grain, then bring wort to a boil. When boiling starts, remove pot from burner and slowly add 2 lb. of the dried malt extract, stirring to dissolve. Return to a boil and boil for 30 minutes. At the end of the boil add LME (Liquid Malt Extract) cool wort down to 170°F. At 170°F hold temp and add 1.00 oz. each Centennial, Citra, and Mosaic for 20 minutes.

 

Add 2 gallons of cold water into a sanitized fermenter. Strain the hot wort into the fermenter, then top up to the 5.5 gallon mark with water.  Add yeast when the temperature of your wort is less than 70°, and begin fermenting. 2 days into fermentation add 1.00 oz. each Centennial, Cryo Citra, and Cryo Mosaic. Wait an additional 5 days and then add 1.00 oz each Citra and Mosaic and dry hop for 2 additional days. Bottle or Keg as normal.