6 lbs light extract
2 lbs amber extract
1/2 lb 20L crystal
1/2 lb dextrine malt (carapils)
1 oz Chinook hops
1 oz Cascade hops
Wyeast 1056 American (aka Chico)
Scant 3/4 cup of corn sugar for priming
Add 1.5 gallons cold water and the grains (in a bag) to your boiling pot. Spend about 30 mins bringing
the water to a boil. I use medium high on my generic electric range, high boils too quickly and doesnt
give the grains enough soaking time.
Remove the grain bag just before the water boils. Remove the pot from the heat (to prevent scorching)
and add the extract.
Replace on the heat and add 3/4 oz chinook hops - boil for 60 min.
Add 1 oz cascades for the last 15 minutes of the boil.
Cool to about 100F (chiller, ice bath, snow drift or divine intervention)
Add cooled wort to 3 gallons cold water in your primary fermenter.
When the temp is less than 80F (should be by now) add the yeast and shake the snot out of it, um, I
mean, aereate the wort.
When fermentation is complete, make a 'hop tea' by boiling the remaining 1/4 oz chinook hops (I know,
not a classic aroma hop) with your priming sugar.
Bottle, wait at least three weeks and enjoy.
Primary ferment - 3-5 days (1056 starts slow)
Secondary ferment - 7 days
O.G. - 1.046
F.G. - 1.016