Orpheus Brewing Azacca IPA

Mill the grains and mash at 152°F (67°C) for 60 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort. Boil for 60 minutes, adding hops according to the schedule. After the boil, stir the wort for 5 minutes to conduct a whirlpool, then add whirlpool hops and allow 20 minutes to steep and settle. Chill the wort to about 62°F (16°C), aerate well, and pitch plenty of healthy yeast. Add the first dry hops when the wort goes into the fermenter. Ferment at 62°F (18°C) for 5 days, then add the second dry hops and let the temperature rise to 68°F (20°C). After fermentation has ended and yeast has had time to settle, add the third dry hops for 4 more days. Then cold-crash, package, and carbonate to about 2.5 volumes

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