INSTRUCTIONS:
Activate the Yeast Pack according to the direction on the back of the package. Combinegrains and flaked corn into a grain bag or a muslin bag. Heat 2 gallons of filtered water along with Brew Saltz to 160*F. Turn off heat, add grain bag. (Do Not add grains to water above 165*F.). Let temperature rest down to 152*F. and hold at 152*f. for 25 minutes, stirring grain bag gently from time to time. Leave pot uncovered during this time. Then remove grainbag and let drain into brew pot. Do Not Squeeze Grain Bag! Rinse grains over brew pot by
slowly pouring 1 cup of HOT tap water over top of grain bag. Discard grains. With the heat off, add malt extracts and stir. Turn on heat and while stirring bring to a boil. Make note of the time the boil startsand add the 1 oz. of Willamette hops. Make sure your boil is a calm boil, Do Not boil to hard. Boil for 45 minutes and add 1/2 oz of the Cascade hops along with the Irish Moss. Boil another 10 minutes. Add the remaining 1/2 oz of the Cascade hops. Turn off heat,add Vanilla Bean cut long wasy in half. Let steep 5 minutes while gently stir ring. 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 5 days and leave in secondary 7 days. The final specific gravity should be 1.012 - 1.014. 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.