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Note: the gravity (1.071) is the measurement prior to adding sugar to primary. Mash Pils, flaked corn and malted wheat at 150° F (66° C) for 45 minutes. Rinse grains and dissolve extract completely. Boil for 70 minutes. Cool to 67° F (19° C) and pitch starter (Boulevard uses a proprietary house Belgian yeast; the suggested strains are purportedly closest in character). Ferment at 70° F (21° C) until high krausen. One day later, boil 1 lb corn sugar (or 1.5 lb if kegging) with enough water to dissolve, then cool and add to primary. Ferment until terminal gravity of 1.009 is reached. Rack on to dry hops and hold 3 days. If bottling, prime with 1 cup (207 g) of corn sugar at packaging for approximately 3.3 volumes of CO2. If kegging, carbonate to 3.3 volumes. All-Grain Version Substitute 19 lbs. domestic pilsner malt for malt extract. Mash pilsner malt, 6 row, corn, and wheat and acid malt at 146° F (63° C) for 50 minutes. Raise to 155° F (68° C) and hold for 15 minutes. Mash out at 168° F (75° C). Collect wort and proceed as above.