1 can (1.8kg) Nut Brown Ale Extract
2 lbs Plain Extra Light Dry Extract
1 lb Clover Honey
.5 lb Carapils
.5 lb Wheat Malt
.5 lb Special B
.5 lb Biscuit
.25 lb Chocolate
1 oz Fuggles Hop Pellets
1 oz Willamette Hop Leafs
2 pkg Nottingham Dry Yeast
1 cup Priming Sugar
1. Bring 2 gallons of water to a boil.
2. Add 1 oz Fuggles hops and boil 20 minutes.
3. Add 1 oz Williamette leaf hops and honey. Boil for 3 minutes.
4. Steep grain in hop bag in 1.5 gallons of water at 155° for 30 minutes. Remove grains.
5. Take wort off the heat. Add liquid and dry extract.
6. Combine wort with water to make five gallons. Strain leaf hops, if necessary.
7. Pitch yeast when wort temperature is between 70° – 80°.
8. If using one step fermentation, allow to sit in the fermenter at 65-70° for about 7 days, then use a sanitized buy xanax us pharmacy hydrometer to ensure that the beer has reached final gravity. If using two step fermentation, rack to a secondary fermenter (glass carboy) after 5 days and allow to sit for another 10-14 days before bottling.
9. Prime and bottle. When priming dissolve corn sugar or dry malt extract in two pints of boiling water for 15 minutes. Pour this mixture into the empty bottling bucket and siphon the beer from the fermenter over it. This method ensures that the priming sugar will disperse evenly through your beer.
10. For proper carbonation, store your beer at 75° for at least the first week after bottling. This will allow the yeast to feed on the priming sugar and produce the necessary carbon dioxide needed for carbonation. It’s ready to drink, but will improve if you age your beer for another two to three weeks.