Perform a single-step infusion mash at 153°F for 60 to 90 mins. Sparge one hour, with water up to 175 F. Target run-off SG 1.010–1.012.
Boil for 90 minutes. Add hops per schedule.
Adjust wort volume as needed with cold water then chill to 70 F. Pitch yeast.
Place in a 70°F fermentation chamber for 5 to 7 days until FG is reached. Rack into secondary.
After 7-10 days rack the beer and keg or bottle. If bottling, add priming sugar accordingly.