Mash in BrewEasy at 154°F (68°C) for 60 min. Add lactic acid to hit mash pH of 5.2. Boil 60 min. Whirlpool at 170°F (77°C). Ferment at 65°F (18°C) for 3 days, then ramp to 69°F (21°C) over 4 days. Dry hop at 50°F (10°C) for 2 days immediately prior to cold crash and packaging. Be sure to take extra time to let this one clear up!
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