Steep crushed malted grain and 1.75 tsp. Calcium Chloride and 1.75 tsp. Calcium Sulphate in 3 gallons of 150° water for 30 minutes.  Remove the grain from the hot water with a strainer, add .10 oz Citra Hops then bring wort to a boil.  When boiling starts, remove pot from burner and slowly add 1 cup of the liquid malt extract, stirring to dissolve.   Return to a boil and start a timer for 20 minutes.  When timer goes off add 1.0 tsp of Yeast Nurtrient, 1.0 tsp of Irish Moss, and the remaining malt syrup and dry malt powder and boil for 10 more minutes. At the end of the boil cool your wort to 180°, add 1.75 oz of Citra and Simcoe Hops, and stir gently in a circular motion, letting the hops steep for 15 minutes. Cool your beer, transfer to your fermenter, and pitch your yeast when the temperature of the beer is between 65° and 70°.

When the yeast has reached peak activity (High Krausen) around day 2 add 1.75 oz of Citra Hops and 1.25 oz of Simcoe Hops,  and let sit for 5 more days. After activity has slowed transfer to a secondary fermenter then add the second dry hop additions of 4.0 oz Amarillo® Hops and 1.40 oz Citra Hops. Let sit for an additional 5 days then bottle or keg  your beer as normal and enjoy!