6770 Oak Hall Lane, Suite 108
Columbia, MD 21045
Tel: (410) 290-FROTH Fax: (410) 290-6795
2 (3.3 lbs.) light unhopped malt extract
3 lbs. Light dried malt extract
1 lb Crystal 40 malt
.5 lb. Carapils
.5 lb. Wheat malt
.25 lb. Smoked malt
2 oz. Willamette hop pellets
1 tsp Irish Moss
White Labs Edinburgh yeast or 1 pkg. Nottingham dry yeast 1 1/4c dry malt extract for priming or 3/4c priming sugar
1.Steep grains in hop bag in 1.5 gallons of water at 155° for 30 minutes. Remove grains and bring to boil.
2.Remove from heat and add both liquid and dried malt extract and stirring until completly dissolved.
3.Return to boil and add 2oz Willamette hops. Boil for 60 minutes total.
4.Add 1 tsp Irish moss during last 15 minutes of boil.
5.Turn off heat.
6.Combine wort with water to make five gallons. There is no need to strain.
7.Pitch yeast when wort temperature is between 70-80°.
8.If using one step fermentation, allow to sit in the fermenter at 68-72° for about
seven days, then use a sanitized hydrometer to ensure that the beer has reached its final gravity. If using two step fermentation, rack to a secondary fermenter (glass carboy) after 5 days and allow to sit for another 10-14 days before bottling.
9.Prime and bottle. When priming, dissolve corn sugar or dry malt extract in two
pints of boiling water for 5 minutes. Pour this mixture into the empty bottling bucket and siphon the beer from the fermenter over it. This method ensures that the priming sugar will disperse evenly through your beer.
10.For proper carbonation, store your beer at 75° for at least the first week after
bottling. This will allow the yeast to feed on the priming sugar and produce the necessary carbon dioxide needed for carbonation. It=s ready to drink, but it will improve if you age your beer another two to three weeks.