Crush all grains using a grain mill set to a coarse setting.

Heat 2.5 gallons of soft water to 154°F and mash in grains, holding at 150–152°F for 60 minutes, stirring every 15 minutes.

Sparge grains with 1.5 gallons of water at 170°F to rinse additional sugars.

Bring collected wort to a rolling boil, add 0.75 ounces Hallertau hops, and boil for 60 minutes.

With 5 minutes remaining, add 0.5 ounces Hallertau hops to the boil.

Cool the wort rapidly to 68°F using an immersion chiller or ice bath.

Transfer cooled wort to the sanitized fermentation vessel, measure original gravity, and pitch yeast.

Ferment at 65–68°F for 7 to 10 days, monitoring airlock activity.

After fermentation slows and final gravity reaches 1.010–1.012, bottle with 0.75 cups priming sugar, cap, and condition at room temperature for 10 to 14 days.