Yield: 50 Servings
| Measure | Ingredient |
|---|---|
| 7 pounds | Malt Extract Powder-Light |
| 1 pounds | Crystal Malt |
| ½ pounds | Malted Barley; toasted |
| 2 teaspoons | Gypsum |
| 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