Instructions

Batch Size: 5 gallon
Mash time: 60 minutes
Mash temp: 155 degrees Fahrenheit
OG: 1.066
FG: 1.016
Percent Alcohol: 7%
Primary fermentation: 6 days
Secondary fermentation: 17 days
Days in bottle: 45

1. In a large pot, bring 4-5 gallons of water to 155 degrees. Add gypsum.
2. Add dry grains (not DME) in a grain bag or strainer to water and keep at 155 degrees for 60 minutes.
3. Sparge grains
4. Bring wort to a boil
5. Once boil starts, start a timer for 60 minutes. Add the German Perle hops
6. After 30 minutes, add half of the Golding hops. Also add the tab of Whirlfloc.
7. At 10 minutes before the end of the hour, add the second half of the Golding hops.
8. At end of boil, cool off wort as fast as possible by using a submersion chiller, or by putting the pot in cold water.
9. Once the wort reaches below 100 degrees, put it in a 5-6 gallon carboy and add water to fill it to 5 gallons.
10. Add the yeast (make sure it was started if it was dry).
11. Attach an airlock to the carboy and wait 6 days.
12. After 6 days, filter the beer into another carboy (or the same one if you have a bucket to put it in temporarily).
13. Keep it in the second carboy for 17 days (secondary fermentation).
14. After 17 days, add 3/4 cup dextrose (corn sugar) to the beer and put it in bottles.
15. Keep in bottles for 45 days.
16. Enjoy!