4 gallons water to kettle and add stabilizer while bringing to 170f. Crush grains and place in grain bag. Add grains and 1/2 tsp amylase and steep 160-170f for 45 min. Strain grains with enough water to bring up to full wort boil 7.5 gal. I added just over three gallons (this including the fermentables should get you to 7.5gal). If unable to handle full boil, boil 5 gal and add water to carboy to bring to 5.5 gal prior to pitching yeast. Bring wort to boil and cut flame to add sorghum, D-45 and rice solids. I rehydrate rice solids with about 2liters of decanted wort prior to adding (due to it coagulating into a sticky ball). Bring to back to boil and achieve hot break. Add hop and finings according to listed times (above). Prior to malto dextrin addition I again decant 1liter of wort to rehydrate the malto dextrin and Irish moss. After ko, cool wort below 80f to pitch yeast. I rehydrate my yeast by boiling 1 cup water and cooling to 98f, swirl yeast onto water, cover and let set 15 min, stir and rest another 15 min, pitch within 30 min. You can also just swirl yeast onto wort. I also started to aerate my wort with my aeration system for the recommended 45 min, timing my yeast to pitch in last 10 min of aeration. Primary ferm at 64f for 14 days, rack to secondary and dry-hop with 1 oz Citra hops another 14 days. Rack, prime and bottle condition for 10 days minimum.
OG is actual, calculated OG was 1.044 and FG and ABV is calculated