Heat 2.5 gallons of water to 168°F, add 1/4 teaspoon table salt, and sanitize all equipment with sanitizer solution.

Mill all grains and mash at 152–156°F for 60 minutes, stirring gently to maintain temperature.

Sparge the grains with 2 gallons of 168°F water, collecting a total of 5.5 gallons of wort.

Bring the wort to a rolling boil, add 1.25 ounces of Cascade hops in a hop bag, and boil for 60 minutes.

With 15 minutes remaining in the boil, add 0.75 ounces of Centennial hops for flavor.

Turn off heat, add 1 ounce of Amarillo hops at flameout, steep for 5 minutes, then cool the wort to 68°F with an immersion chiller.

Siphon the cooled wort into a sanitized fermenter, leaving sediment behind, and verify temperature is between 65 and 70°F.

Pitch the yeast into the wort, seal the fermenter with an airlock, and ferment at 65–72°F for 10–14 days.

Monitor specific gravity until it stabilizes around 1.010 for three consecutive days.

Dissolve 3/4 cup dextrose in 1 cup boiling water, add to bottling bucket, transfer beer, bottle with 1 inch headspace, cap and condition at room temperature for 2–3 weeks.