Ingredients:
• 3 lbs Amber DME
• 2 lbs Light DME
• 1 oz Hallertau Hops (60 min)
• .5 oz Cascade Hops (15 min)
• .5 oz Cascade Hops (1 min)
• Yeast - Safale 04

Procedure:
1. Pour 2.5 gallons of clean water into your brew pot and bring to a boil. Remove brew pot from fire and add Dry Malt Extracts, stirring. Add Hallertau Hops. Return to fire and bring to a boil.

2. Boil for 45 minutes, then add .5 oz. Cascade hops.

3. Boil for 14 minutes, then add the other .5 oz. Cascade hops.

4. Boil for another 1 minute.

5. Remove from burner into an ice bath, and chill to ~80 degrees. Pour into primary fermenter, and add distilled water to bring to 5 gallons.

6. Pitch yeast.

7. When fermentation slows (4-7 days), you are ready to go to the secondary. The secondary fermentation will typically take about a week. When the activity in the fermentation lock stops, check the specific gravity and allow fermentation to continue until it reaches the finishing gravity.

8. When ready to bottle, boil 2 cups water and add priming sugar. Cool mixture down in an ice bath. Rack from the secondary to your bottling tank, stir in the priming sugar liquid, and mix well.

9. Bottle, and allow to condition for two weeks before drinking. Enjoy!

Orig.Grav. TBD
2ndary Grav. TBD
Final Grav. TBD
ABV - TBD%

All text and photos copyright 2013-2014 by the Meisters of Brew.