Notes: 1. Take yeast out and allow to reach room temperature (unless Imperial)
2. In your kettle, heat 3 gallons of water to 155 F
3. Fill your steeping bag with your specialty grains and knot at the very top
4. When the water reaches 155 F, turn off heat and steep the grains for 30 minutes
5. Remove the steeping bag, squeeze out excess liquid and discard.
6. Carefully add your Dry Malt Extract (DME), stirring to avoid clumps. You liquid in your kettle is now wort (malt liquid).
7. Bring your wort to a boil
8. When the wort is at full boil, add 1oz CTZ hops to the boil and start a 60 minute timer
9. After 45 minutes, with 15 minutes remaining, add 2oz Falconer's Flight hops to the boil and 1 tsp Irish Moss
10. Continue boiling for the remaining 15 minutes. Add 2 oz Falconer's Flight and turn off heat.
11. Pour 2.5 gallons cold water into your fermentation vessel, add hot wort and cool until about 70 F
12. Use your hydrometer to find your original gravity and record
13. Pitch your yeast and place airlock (and lid) on your fermentation vessel.
14. When visible signs of fermentation have disappeared for several days, at least 7 days, add 2 oz Falconer's Flight hops to the fermentation vessel (dry hopping)
15. When the beer clears, after at least 7 days, rack your beer into your bottling bucket.
16. Add 5 oz priming sugar to 1 cup water and bring to a simmer. Allow to cool some, then add to bottling bucket. Stir gently with sanitized bottling wand.
17. Fill bottles and cap.
18. Store bottles at room temperature for 14 days.
19. Refrigerate overnight
20. Enjoy!!! |
