- 2 pounds Maris Otter
- 8 ounces C60
- 8 ounces Carafa Special II
- 8 ounces Roasted Barley
- 6.6 pounds Gold Liquid Malt Extract
- 1 pound Extra Light Dry Malt Extract
- 1 ounce Warrior (Bittering, 60 minutes)
- 1 ounce Cascade (Flavor, 15 minutes)
- 1 ounce Mt. Hood (Aroma, 5 minutes)
- 1 ounce Centennial (Aroma, 1 minute)
- 1 ounce Cascade
- 1 ounce Centennial
- 1/2 tablet Whirlfloc (clarifying aid)
- Wyeast #1056 American Ale
- 1332 Northwest Ale
- 1272 American Ale II
- Safale US-05
- 3/4 cup Dextrose (corn sugar) OR 1 1/4 cup Dried Malt Extract
- After the first 3 days of active fermentation, add the dry hop additions into the fermentor. Let sit for another 5 days, then rack (transfer) to a secondary vessel. Allow to sit for another 5 days, or until the hops particles have settled to the bottom and the final gravity is reached.
- Steep grains in 1.5 gallons water at 152°F for 50 minutes. After 50 minutes, add the second bag of roasted grain, and continue steeping for 10 minutes more. Next, remove all of the grains and rinse them with 1 to 2 gallons of very hot (170°F) water, saving the rinse water and adding it to the kettle. Discard the grains. Top off kettle with water to make 3-5 gallons (dependent on kettle size).
- Bring water to a boil then stir in malt extract until dissolved.
- Add bittering hops and boil wort vigorously for 45 minutes.
- After 45 minutes, add the flavor hops and boil for 10 minutes.
- After 10 minutes add the first addition of aroma hops and boil for 4 minutes.
- After the 4 minutes add the last addition of aroma hops and boil for 1 minute.
- During the final 10 minutes of the boil add Whirlfloc, or similar clarifying aid.
- Rapidly cool wort to below 70°F; from this point on, use only properly sanitized utensils and equipment! Transfer the wort to the sanitized fermenting bucket or carboy. Top off with water to make 5 gallons, making sure that any water you add gets thoroughly mixed with the wort before taking a test sample.
- Take sample of wort and measure the Original Gravity with a hydrometer (with sample at 60°F). DO NOT add sample back to cooled wort.
- Pitch the yeast into cooled wort. Aerate the wort thoroughly. If you don't own an aeration pump or pure-oxygen system then aerate wort by vigorously stirring with a sanitized utensil or shaking/rocking the sealed fermenter back and forth for 5 or 10 minutes.
- Ferment for approximately 3 days at the temperature recommended by the yeast manufacturer. Generally, for Ales: 55°F to 78°F, and for Lagers: 46°F to 58°F.
- Boil the priming sugar with a small amount of water for 5 to 10 minutes then add to the bottling bucket. Siphon the finished beer off from the layer of sediment into the bottling bucket. Fill sanitized bottles and cap.