8 lbs (2 Cans) THE HOME BREWERY Yellow Dog Malt Extract
1 Cup Crystal Malt (whole)
3/4 oz Bullion Hop Pellets (boiling)
3/4 oz Kent Goldings Hop Pellets (boiling)
3/4 oz Willamette Hop Pellets
1/4 Cup Chocolate Malt (crushed)
2 tsp Burton Water Salts
3 oz Malto-Dextrin
1/2 tsp Irish Moss
1 pkg German Ale Liquid Wyeast
1/2 cup Corn Sugar (bottling)
Put grains in 6 gallons of cold water. Bring slowly to 170F then strain out the grains (put grains in nylon bag to make it easier. Bring liquid to a boil. Add malt syrup, Malto-Dextrin, & water salts. Bring to a boil. Add Bullion hops and boil for 45 minutes. Add Irish Moss for next 10 minutes of boil. Add Kent Goldings hops for final 5 minutes. Remove from heat and add Willamette hops. Wait 2 minutes. Chill wort. Strain cooled wort into the primary and aerate as you do so. Top off wort with water to bring level to 5 gallons.
S.G. should be about 1.062. Pitch yeast.
After 4 days in the primary syphon the wort into the carboy.
When fermentation stops syphon the wort back into the primary. Add 1/2 cup corn sugar.
