To brew this Little Sumpin’ Sumpin’ clone, use 1 gallon gypsum to treat distilled or RO water. Mash with rice hulls to aid with lautering if desired. Use a single infusion mash at 150°F (66°C), no mash out. Do a 90 minute boil and follow hop schedule.
Primary fermentation at 67°F (19°C). Dry hop five days in primary.
Filter if you have the means, fine with gelatin in secondary if you don’t.
Drink as fresh as possible (~2-3 weeks after packaging) for maximum dry hop character.
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