1. Single infusion mash around 153f |
2. Add 1/2 oz. each of Challenger and EKG hops during first runnings
3. Once the sparge is complete, bring the wort to a boil and add 1 oz. of Challenger hops
4. Boil for 55 minutes and add 1 oz. of EKG hops
5. Cool to 70f as quickly as possible and pitch yeast
6. Ferment for 5 to 7 days at 66f
7. Prime with 2/3 of a cup of corn sugar and bottle or rack to a keg.
8. If bottling, keep the bottles at 75f for a week, then chill and sample.