Mash with 31 quarts of water at 167° F (75° C) to achieve an initial mash temperature of 156° F (69° C). Remove grain bag and boil for 60 minutes, with hops added at 60 and 10 minutes and a final addition at flameout.
Ferment for 14 days, adding dry hop for three days at end of fermentation. Bottle or keg and enjoy!
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