Yield: 50 Servings
|7 pounds||Malt Extract Powder-Light|
|1 pounds||Crystal Malt|
|½ pounds||Malted Barley; toasted|
|1½ ounce||Northern Brewer Hops; boiling|
|¾ ounce||Cascade Hops; finishing|
|1 pack||Ale yeast|
|¾ cup||Corn sugar; bottling|
Toast malted barley at 350 for 10 min. Add cracked crystal malt and malted barley to 1½ gal of cold water and remove when boiling commences. Add the malt extract, Northern Brewer hops, and gypsum and boil for 45-60 min. Add finishing hops during final minute of boil.
Sparge into fermenter and pitch yeast when cool. Should age 3 to 4 weeks before drinking for best results.
Serving Ideas : can sub amber malt extract.
NOTES : O.G.:1.048-1.052 F.G:1.014-1.017