Mill your grains to a consistency that exposes the starch inside without pulverizing the husk. Sanitize every piece of equipment that will touch your wort or beer with a no-rinse sanitizer, letting it sit for at least 30 seconds per surface.

Heat 2.5 gallons of water to 165F, then mix in your milled grains, stirring well to avoid clumps. The mixture should settle at around 152F. Maintain this temperature for 60 minutes.

After 60 minutes, slowly raise the temperature to 170F over 10 minutes while gently stirring to complete the mash out.

Slowly run off your wort into your kettle, collecting about 5.5 gallons total. Rinse the grain bed with 170F water, pouring it gently over the grain to extract remaining sugars.

Bring your wort to a rolling boil, skimming any foam or grain debris from the surface. Add calcium sulfate if using, then immediately add your 1.25 oz bittering hops. Boil for 90 minutes total.

At 30 minutes remaining in the boil, add your 0.5 oz flavor hops. At the 5-minute mark, remove from heat and let the wort sit undisturbed for 10 minutes.

Cool the wort rapidly to 55F using your immersion chiller or wort chiller, which typically takes 20-30 minutes.

Siphon the cooled wort into your sanitized carboy, leaving the sediment behind in the kettle. Splash the wort as it enters the carboy to incorporate oxygen.

Add your prepared yeast starter or liquid yeast culture to the carboy, seal with an airlock filled with sanitizer solution, and place in a temperature-controlled environment at 50F. Maintain this temperature for 4 weeks of primary fermentation.

Check your airlock daily for activity over the first week. Monitor fermentation progress without disturbing the carboy.

After 4 weeks of primary fermentation, slowly lower the temperature to 32F over the course of one week, dropping by 2-3F per day. Hold at 32F for 8 weeks for cold conditioning.

After cold conditioning, dissolve your 0.75 cups priming sugar in 2 cups of water, boil briefly to sanitize, then cool to room temperature. Siphon the beer into bottles, leaving approximately 1 inch of headspace, then cap each bottle securely.

Store the capped bottles at 65-70F for 2-3 weeks to allow carbonation to develop through bottle conditioning.