EXTRACT:
6.6 Pounds Northwestern malt extract
1.0 Pound light malt extract
1.0 Pound corn sugar
BOIL TIME:
60 minutes
HOPS:
2 oz. Cascade (5.2 a. acid) for 40 minutes
1 oz. Mt. Hood (4.7 a. acid) for 10 minutes
YEAST:
1 packet amsterdam lager yeast
OTHER:
2 teaspoon gypsum
1/4 teaspoon irish moss
Original Gravity: 1.048
Finish Gravity: 1.012
Alcohol: 5.2%
Add Gypsum to 2 1/2 gallons of water and bring to a boil. Add malts when boil starts, boil with malts
for 60 minutes. Follow hop schedule from above. Top off with 3 1/4 gallons cold in your fermentor and
add yeast. Ferment for 14 days, secondary for 30 days and bottle.