Wicked Pissah NE Pale Ale

OBS - 2 days before the brew day: do an yeast starter

1. Crush 2x the grains and place aside
   
2. Add 1.5 gal cold water to the kettle; heat up to 157F; place the nylon bag with the grains until temp drop to 152F = steep for 60 minutes (while grains are steeping heat 1/2 gallon of water to 170F)
   
3. Remove the nylon bag and place into strainer to drain into the kettle; slowly rinse the grains with the pre-heated water
   
4. Add liquid malt extract slowly (if needed, top up to 2.75 gal)
   
5. Heat the kettle to a boil; add Columbus hops (0.5oz) @ 60min; Irish Moss @ 10 min; Amarillo hops (0.5oz) @ 5min; Centennial hops (0.5oz) @ 5min; Mosaic hops (0.5oz) @ 5min
   
6. If possible remove the hops and chill the wort to 180F; add Amarillo hops (0.5oz); Centennial hops (0.5oz); Mosaic hops (0.5oz) for the whirpool; let it rest for 20 minutes
   
7. Sanitize the fermenter and add 2 gallons of cold water; chill the wort to 70-80F
   
8. Pour the wort to a sanitized funnel with a strainer; then oxygenate the wort (if needed top up the fermenter with cold water before that, up to the 5 gal mark)
   
9. Take a gravity read (when the wort is around 68-70F) and pitch the yeast (in this recipe I used Wyeast 1318); for this recipe it is recommended to use a yeast starter.
   
10. Seal the fermenter with the carboy bungs; ferment at 67-72F for 7 days;
    
11. On day 7 add Amarillo hops (01oz); Centennial hops (1oz); Mosaic hops (1oz) then continue to ferment until FG is reached (1013); keep the temperature from 68-72 for 14 days
    
12. On bottling day take a gravity reading; prime with 3/4 cup of corn sugar; bottle conditioning for 2-3 weeks