Brewing Method: Extract
Yeast: White Labs California Ale yeast
Yeast Starter: none
Batch Size: 5 u.s. gallons
Original Gravity: 1.055
Final Gravity: 1.009
Alcohol Content: 4.8 %
Total Grains: 8.0 pounds
Color: amber
Extract Efficiency: ?? %
Hop IBU's: ??
Boiling Time: 60 minutes
Primary Fermentation: 10 days @70 degrees
Secondary Fermentation: 10 days @70 degrees
Additional Fermentation:

Grain Bill:

1 pounds 60L Crystal Malt
.5 pounds Munich Malt ( Briess)
.5 pounds brewers rice
6 pounds extra light malt extract

Hop Bill:

1.0 ounce norther brewers (8.0 alpha)bittering
1.0 ounce cascade (4.6 alpha)Aroma
1.0 ounce fuggle (4.3 alpha)flavour
1 tsp irish moss

Mash Schedule:

in 1 gallon of cold water, add grains to grain sack. SLOWLY bring to 150 degrees. Hold at that temp. and steep for 10 minutes. remove grains and discard

Brewers Notes:

add 1 additional gallon of cold water (total of 2) to brew pot. bring to a boil. Stir in malt extract. Add northern brewers hops to another grain sack. boil sack in wort for 45 minutes. Remove Norther brewers hops and add Cascade hops and irish moss. After 15 minutes, remove from heat and replace cascade hops with fuggle. Allow to steep for 20 minutes. add to 3 gallons of cold water. When temps fall below 90 degrees, add and pitch yeast. cover and allow to ferment for alloted time.

Final beer is a light amber with a medium body, slightly sweet and fruity with a nice light bitter finish. It's called Epihpany Pale Ale, because the recipe came to me in a dream. My Grandfather, who brewed his own beer, gave me this recipe in the dream