Mash crushed grains in 4 gallons (15 L) water at 150°F (66°C) for 60 minutes in a single infusion mash. Sparge in 4 gallons (15 L) water at 170°F (77°C) to collect 6.5 gallons (25 L) of wort. Boil and follow the hop schedule. Cool, pitch yeast, and transfer to primary for 4 days at 50°F (10°C). Rack to secondary and continue for 7 days. Rack, prime, and bottle.
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