Mash 70 minutes at 64°C (147°F) and a mash pH of 5.2–5.5. If sparging, achieve this at 75–78°C (167–172°F). Acquire sufficient wort within the kettle to yield 5 gal. (19 L) into the fermenter.
Boil wort vigorously for 60 minutes, including Whirlfloc, yeast nutrient, and kettle hops as per the required schedule. After the 60-minute boil, decrease the temperature to both 90°C (194°F) or 70°C (158°F), add whirlpool hops, and steep 10 minutes earlier than chilling the wort.
Chill wort to 10°C (50°F) and switch to fermenter. Aerate totally and pitch yeast. Begin fermentation at 10°C (50°F) and enhance temperature by 1°C (1.8°F) every day. Add dry hops as per the indicated schedule.
After 3 days with no yeast exercise (no gravity change), chilly crash and chill the beer to as near 0°C (32°F) as you’ll be able to. Preserve chilled for every week or two previous to bottling or kegging with 2.4 vol. (4.8 g/L) CO2.
