• 6.4 lb (2.90 kg) Pilsner malt
• 3.25 lb (1.47 kg) English Pale malt
• 1.5 lb (0.68 kg) of Oat malt
• 14 oz (0.40 kg)Dextrose
• 1 oz (28 g) of Vic Secret hops (10 min)
• 1.5 oz (42 g) Vic Secret hops (5 min)
• 1.5 oz (42 g) Citra hops (5 min)
• 5 oz (142 g) Citra hops (whirlpool)
• 5 oz (142 g) Vic Secret hops (whirlpool)
• 8 oz (227 g) Vic Secret hops (dry hop)
• 8 oz (227 g) Citra hops (dry hop)

Stepped mash: 146° F for 15 minutes; 156° F for 30 minutes; mash out at 168° F for 10-15 minutes. 90 minute boil, following schedule listed in the ingredients. After boil, add whirlpool hops once wort is below 180° F to prevent isomerization of hops. Ferment at 68° F for 2 days and increase temperature by 2° F on day 3. Allow temperature to free rise to 72-73° F by day 5. Dry hop for 3 days when final gravity is within 0.5-1 Plato. Complete a diacetyl rest before cold crashing. Do this by taking a 2-4 oz sample that can be capped. Place sample in 140° F water for 20 minutes. Allow sample to come down to room temperature and test for diacetyl by smell and taste. If still present wait another 24-48 hours and retest. Only cold crash after the sample has passed the test. Crash at 32° F for 4-6 days and transfer to package.