Mash at 150°F (66°C) for 30 minutes.

Boil for 90 minutes, adding hops according to the schedule.

After the boil, do a whirlpool step: Stir or recirculate to create a vortex, cooling the wort to about 175°F (79°C), and add the whirlpool hops; spin 5 more minutes, then allow 10 minutes to steep and settle.

Ferment at 50°F (10°C) until the beer is 50 percent attenuated (~1.025/6.3°P), then increase the temperature 1°F (0.5°C) per day until you’re at 58°F (14°C). Once fermentation is complete and the beer has passed VDK, add the dry hops.

After 2 days, agitate the hops back into solution and crash the beer. Package, add Biofine or other keg finings, and carbonate to about 2.65 volumes of CO2.

Brewers Notes:
Starting from RO water, add calcium chloride and gypsum to target 115 ppm calcium, 107 ppm sulfate, 123 ppm chloride. Acidify the mash water with about 0.5 ml lactic acid per gallon (3.8 l) of strike water. Aim for a mash thickness of 1.5 quarts/lb. Target a mash pH of 5.4. Sparge with 100 percent RO water. With some calculations based on wort gravity and volume, you can also add cold RO water for whirlpool to target the OG whirlpool temperature. If possible, we recommend adding ALDC enzyme at yeast pitch and again with dry hops.