Mash grains at 150° F (66° C) and rest for one hour. Sparge at 170° F (77° C). Boil 90 minutes. Chill to 68° F (20° C), pitch yeast, and hold for two days before ramping temperature to 85° F (30° C) until fermentation is complete. Dry hop five days in the primary at 68° F (20° C). Rack to secondary to clear for two days at 68° F (20° C). Keg at 3 volumes (6 g/L) CO2 or bottle with 5.75 oz. (163 g) corn sugar.