|Yield: 5 gallons||SG: 1.042 (1.055-1.060)||FG: (1.012 – 1.014)|
|6 lbs Extra Light or Light Dry Malt Extract (1)||1 lb Caramel Crystal Malt 40L|
|1 oz Galena hop pellets 13.4%||2 oz Liberty hop pellets 3.9%|
|2 oz Kent Golding hop pellets 5.8%||1 tsp Irish Moss|
|3/4 cup Priming Sugar||1 Large Muslin Bag|
|3 Small Muslin Bags (for hops)||Yeast (2)|
(1) Briess Pilsen Light as the Dry Malt Extract
(2) White Labs Homebrew Liquid Yeast – Cream Ale Yeast Blend WLP080
- The SG value might not be 100% correct because there were a lot of hop particles floating around in the hydrometer.
Crack the grain with a rolling pin and add to large muslin bag. Add 2 gallons of cold water to the brew pot and bring to 160Â°F. Then, add muslin bag with grain to the pot,Â maintain temperature around 160ÂºF, and let it steep for 30 minutes. Remove muslin bag and discard. Remove from heat and add the dry malt extract and Galena hop pellets (in muslin bag). Return to heat and bring to boil. After 45 minutes, add Irish moss and the Liberty hop pellets (in muslin bag) and leave it boiling for another 10 minutes. Add Golding hop pellets (in muslin bag) and let it boil 5 minutes. Remove from heat. Remove the 3 muslin bags with hop pellets from the wort and discard. Cool the wort as quickly as possible to around 75ÂºF. Then add 3Â½ gallons of cold water into the primary fermenter and poor the cooled wort into it. When the temperature of the primary fermenter is between 72-78ÂºF, add the yeast.
Ferment until the final gravity is reached (about 2 weeks). Prime with 3/4 cup sugar and bottle.