Mash at 148° for 45-60 minutes. Raise temperature of mash to 165°, (called mash-out temperature) then run off 6.5 gallons of wort to begin your 60 minute boil. When wort comes to a boil add 0.25 oz Magnum hops. With 15 minutes remaining in the boil add 1 Carrageenan Tablet and 0.50 oz Tettnang hops.

At the end of the boil turn off the heat and cool wort down to desired pitching temperature. Add yeast and begin fermenting. After 5 days of fermentation zest 2 limes, 1 lemon, and 1 orange, then peel and grate 0.25 oz fresh ginger, combine with citrus peel and add into the fermenter. After 7 days check the specific gravity of your beer. When final gravity is reached bottle or keg as desired.