Mash at 151°F (66°C) for 60 minutes. Sparge at 171°F (77°C). Boil 75 minutes, adding hops and Whirlfloc as indicated.
Pitch yeast at 59°F (15°C) and let rise to 70°F (21°C). When terminal gravity is reached, condition and add finings (e.g., Biofine Clear) and store at 34–36°F (1–2°C) for at least 6 days.
Carbonate beer to approximately 2.5 vol. (5 g/L) CO2.
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