Ingredients:  
6 LBS. light Dry Malt Extract 2 oz. German Hallertau Hops
1 lb Belgian Candi Sugar 1 oz Tettnang Hops
Wyeast 3522 Belgain Ardens 1 tsp Gypsum / 1 tsp Irish Moss
Instructions
Activate the Yeast Pack according to the direction on the back of the package. In 2 gallons of filtered water along with Brew Saltz, combine Light Dry Malt Extract and Candy /sugar. While stirring, bring to a boil. Make note of the time the boil starts and add the 1 oz. of the Hallertau hops. Make sure your boil is a calm boil, Do Not boil to hard. Boil for 20 minutes and add the 2nd oz of the Hallertau hops. Boil for another 20 minutes. Add the 1 oz of the Tettnang hops along with the Irish Moss. Boil another 15 minutes, Turn off heat. Gently stir for a few minutes. Cool the wort and add to fermenter on top of 2 gallons of very cold water. HINT: 8 Lbs of good filtered ice = 1 gallon of water. Top off to 5 gallons. After the temperature cools to 80 degrees or cooler, open the yeast package and pour the contents on top of the wort. Ferment 7-10 days at 68* -72*F. You can also go from primary to secondary after 4-5 days and leave in secondary 7 days. The final specific gravity should be 1.008 - 1.010. To bottle, rack into bottling bucket. Heat 12 oz of water and 3/4 cup dextrose in microwave for 2 minutes, then add to bottling bucket. Stir gently but thoroughly. Bottle and cap. Store at room temperature 7 - 10 days, then chill as needed and enjoy.
Tips
Don't boil the wort to hard. A nice rolling boil is ideal. Stay very sanitized during the brewing, fermenting and packaging of your beer.
Written by Alex McClure

 

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