Sanitize all equipment. Mill or measure the milled grains: 7.5 lb Pilsner malt, 0.75 lb Munich malt, 0.5 lb Crystal 10L. Heat strike water to about 165°F (74°C) and aim for a mash temp of 152°F (67°C).

2. Mash

Mash the grains at 152°F (67°C) for 60 minutes, stirring gently to maintain a steady temperature and ensure even extraction.

3. Mash out and lautering

Raise the mash to 168°F (76°C) for mash-out. Slowly sparge with hot water to collect approximately 6.0–6.5 gallons of wort pre-boil.

4. Boil and bittering

Bring wort to a boil and continue for 60 minutes. Add Cascade hops at the start of the boil (60 minutes) for bitterness.

5. Mid and late boil additions

With 15 minutes remaining in the boil, add 0.5 oz Citra. With 5 minutes remaining, add 0.75 oz Citra to contribute aroma and flavor.

6. Whirlpool, chill, and pitch

After the boil, whirlpool for 10 minutes and then chill the wort quickly to 65–68°F (18–20°C). Transfer to a sanitized fermenter, aerate well, and pitch the US-05 yeast.

7. Primary fermentation

Ferment at 65–68°F (18–20°C) until attenuation stabilizes around FG 1.010–1.012, typically 1–2 weeks depending on ambient temperature and yeast activity.

8. Dry hopping

Once vigorous fermentation slows (about day 5–7), add 0.75 oz Citra to the fermenter for a 3–7 day dry hop to boost aromatic citrus notes.

9. Packaging prep

Prepare the priming sugar: dissolve 0.75 cup dextrose in about 1 cup boiling water, cool, and have sanitized bottling setup ready.

10. Prime and bottle

Siphon beer into the bottling bucket, add the priming sugar solution, then bottle and cap. Allow 1–2 weeks at room temperature for carbonation before enjoying.

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