American IPA Bills de Buffalo

Mill the grains and mash at 148°F (64°C) for 30 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6.5 gallons (25 liters) of wort—or more, depending on your evaporation rate. Boil for 90 minutes, adding boil hops according to the schedule. After the boil, stir to conduct a whirlpool, adding the correct amount of ambient-temperature water to hit target gravity and bring down the wort temperature to 192°F (89°C). Whirlpool with hops for 10 minutes, then allow 15 minutes to settle. Chill the wort to 66°F (19°C), aerate well, and pitch the yeast. Ferment at 68°F (20°C).
Once fermentation slows, rack off of yeast or drop yeast out of the conical, transfer to a sanitized and CO2-purged container, and add dry hops at 68°F (20°C). Once the beer clears diacetyl tests (see “Hunting for Diacetyl,” beerandbrewing.com), crash to 28°F (-2°C) for 3 days. Then package and carbonate to desired level.