1. Steep the specialty grains in 155 degree water for 30 minutes.|
2. Add the wort from the specialty grains to the boiling water and add the DME.
3. Once the DME is fully dissolved, add your first addition of hops (Chinook and Magnum) and set your timer for an hour.
4. Add the second addition of hops (Amarillo, Centennial and Magnum) with 20 minutes left in the boil.
5. Add the third addition of hops (Amarillo and Centennial) with 5 minutes left in the boil.
6. Chill your wort to pitching temperature and pitch the yeast.
7. After a week in the primary, transfer to secondary along with the hops for dry hopping (Amarillo and Centennial). Primary took 9 days to finish fermenting for me despite only having a 6-hour lag time, so the primary may take longer than a week.
8. After a week on the hops, transfer out of the secondary and keg or bottle condition.