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1
Line the 7.5 gallon kettle with the mesh bag, fill with 2.5 gallons of tap water and bring to 165u00b0F. Remove from heat.
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2
Mash-in by slowly adding all 7.6 pounds of grain into the water and inside the bag. Stir for 2 minutes to prevent balls of grain from clumping together, creating a consistent mash. The temperature should equalize to about 154u00b0F.
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3
Cover the mash, only uncovering to briefly stir every 20 minutes. Heat 3 more gallons of water to 185u00b0F.
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4
After 60 minutes, mash-out by carefully pouring the 185u00b0F water into the mash, stirring to equalize temperature to about 170u00b0F.
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5
Slowly raise the grain bag out of the liquid, allowing the wort to drain from the grain. Hold the grain bag above the kettle for 5 to 10 minutes as the wort drains. Top the wort off with water to 6 gallons.
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6
Bring wort to a vigorous boil. When the boil begins, add 1 ounce Magnum hops in a mesh bag.
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7
After boiling for 45 minutes, add 1/2 ounces Sorachi Ace hops in a mesh bag.
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8
After boiling a for a total of 55 minutes, add 1/2 ounce Sorachi Ace hops in a mesh bag.
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9
After total of 60 minutes of boil, remove from heat. Warning: After wort cools below 180u00b0F everything that touches it should be sanitary, and exposure to open air should be limited as much as possible.
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10
Cool wort by placing pot in ice bath or by using a wort chiller until it is below 70u00b0F. Transfer to sanitized fermentor (either a carboy or a fermentation bucket).
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11
Use a sanitized auto-siphon racking cane to remove enough wort to take a gravity reading with your hydrometer. Make a note of this number, since you will be using it to calculate the actual alcohol content when it's done fermenting. The reading should be around 1.043.
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12
Carefully pour yeast into cooled wort (it should be below 70u00b0F), and agitate vigorously. Cover fermentor with a sanitized stopper and airlock. Ferment in dark place, keeping ambient temperature consistent, preferably between 65 and 68u00b0F.
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13
Bottle after 1 to 2 weeks when fermentation is complete,
