Sanitize all equipment thoroughly to prevent contamination.

Bring 3 gallons of water to a rolling boil in the brewing kettle.

Add crushed pale malt, flaked oats, and wheat malt and hold mash at 152°F (67°C) for 60 minutes.

Sparge the grains with additional water to collect about 6 gallons of wort.

Bring the wort to a boil, add 1 oz Citra hops, and boil for 45 minutes.

Turn off the heat and add 2 oz Mosaic hops and 2 oz Simcoe hops, whirlpool for 15 minutes.

Cool the wort rapidly to 70°F (21°C) using a wort chiller or ice bath.

Transfer the cooled wort to the fermentation vessel, pitch yeast, seal with an airlock, and ferment at 68-72°F (20-22°C) for two weeks.

After fermentation, dissolve priming sugar, add to bottling bucket, bottle the beer, and carbonate at room temperature for two weeks before serving.