King of the Nubtars Imperial White Ale

Mash at 152°F (67°C) for 60 minutes and then heat to 168°F (76°C) and hold 10 minutes. Boil 60 minutes. After flameout, whirlpool 5 minutes. Chill to 70°F (21°C) or cooler and pitch yeast.

Ferment at 67°F (19°C) for 3 days, allow one day of free rise, and then 3 additional days at 72°F (22°C). Dry hop in primary. Do not cold crash. Keg and force carbonate to 2.6 vol. (5.2 g/L) CO2.

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