Step 1

Mash-in the 16.5 pounds of grain to 150°F using 5 gallons of water at about 161°F (1.2 quarts of water per pound). Stir for 2 minutes to prevent balls of grain from clumping together, creating a consistent mash.

Step 2

Cover the mash, only uncovering to briefly stir every 20 minutes. Heat 5.25 gallons of sparge water to about 185°F.

Step 3

After mashing for 60 minutes, mash-out and sparge. You should have 7 to 7.5 gallons in the kettle. Allow the wort to come to a boil and add 1.25 ounces Columbus hops.

Step 4

After boiling a total of 30 minutes, add 1.25 ounces Centennial hops.

Step 5

After boiling a total of 50 minutes, add 2 ounces Simcoe hops and 2 ounces Centennial hops.

Step 6

After boiling a total of 60 minutes, remove from heat and chill using a wort chiller. Transfer to a carboy and take a gravity reading

Step 7

Oxygenate thoroughly and ferment at 65° to 68° for 7 to 14 days until complete. Transfer to secondary carboy and dry hop with 4 ounces of Simcoe, 2 ounces of Centennial and 2 ounces of Chinook for 7 days.

Step 8

Bottle or keg for a medium level of carbonation. Drink fresh for best results.