3.3 lb muntin/fison amber syrup
3 lb m/f amber dried malt
1 lb m/f plain dried malt
1/2 lb m/f wheat malt
1/2 lb cracked crystal grain
1/2 lb cracked choc grain
2 1/2 tsp gypsum
1 wyeast liquid ale yeast
1/2 oz chinook hops-full boil
1/2 oz willamette hops-last 5 min boil
1/2 oz saaz hops-last 1 min boil
1/4 tsp irish moss
5.5 gal water-charcoal filtered and softened
ferment about 10 days @ 70 deg
bottle with 3/4 CUP! corn sugar
ignore for 14 days
enjoy
after blowoff in 6 gal carboy
produces about 58 bottles
og 1.070
fg 1.013