1. Heat Strike Water to achieve a Mash Temp of 68°C (~6°C above strike).
2. Add minerals to Strike or Foundation water.
3. Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 88% lactic acid, if required).
4. Mash at 68°C for 60 mins. Confirm no residual starches remain.
5. At the end of mashing, take a 1L sample of 1st runnings and dissolve 1st Wort Hops (FWH) into it. Pour this slurry into the kettle at the beginning of run-off (when the malt tube is lifted)
6. Batch sparge with 78°C water until kettle volume is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).
7. Boil for 90 minutes adding hops and kettle finings at indicated times.
8. At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.
9. Transfer to fermenter at 18-20°C, oxygenating wort (inline or via aeration in fermenter).
10. Rehydrate and pitch yeast as per manufacturer's recommendations. Ferment at 18°C for the first 3-4 days.
11. Aim to add the dry hop addition on day 5 or ~4-8 Specific Gravity points (1.5-2.0Po) from the predicted Final Gravity.
12. Once added, cap the fermentation (spunding valves are great for this), raise the fermentation set point to 22°C for at least 48hrs to diacetyl rest.

Fining/ Filtering (Style Tip - White IPAs should have a Witbier -like haze)

1. 48-72hrs after FG is reached (i.e. Taste No Diacetyl), crash cool to 0-1°C wait for the yeast to flocculate. Do not allow the beer to chill so long that it clears completely.
2. Keg or bottle condition - your choice? Aim for 2.65-2.75 volumes of CO2.