1# 6-Row
3/4# Crystal 60
1/4# US Wheat
1/4# Victory
1/4# Bel. Aromatic
1/4# Am. Carapils
2 oz Roasted Barley


6.6 Pale LME


1 oz Willamette (60 min)
1 oz Mt. Hood (30 min)
1 oz Cascade (10 min)


Liquid - Wyeast 1272 American Ale II
Liquid - Imperial A15 Independence
Dry - Danstar BRY-97



Extract Directions:

- Heat 3 Gallons water in 20qt (or bigger) SS pot.

- Raise temperature of water to 160 F.

- Put all grains in muslin bag and steep grains for 30-min. *Turn off heat while steeping

- After 30-minutes grains are removed. Let grains drain thru a strainer before discarding. *No heat, rest grains on a strainer, DO NOT SQUEEZE BAG.

- Once bag is done draining and discarded, raise wort temperature to 190 F, add 3.3# Pale LME. *Remove from heat while adding/stirring DME/LME. Stir, Stir, Stir 

- Once stirred, bring wort temperature up to a boil (212F). *Nice, even boil. Not a hard

boil. Watch for boil overs!

- Add hops - *This is a countdown of 60-min. Add hops according to the below chart:

- @60 - 1 oz Willamette

- @30 - 1 oz Mt. Hood

- @10 - 1 oz Cascade 

- At 15-minutes left in boil, take wort off heat, stop hop countdown and mix in 3.3# Pale LME.

* Stir, Stir, Stir!

- Resume hop count down, once wort is stirred and DME/LME is in and wort is at a boil.

- Once boil is complete, cool wort to 80 degrees using reverse osmosis (RO) ice. 

* 8# bag of Ice = 1-gallon of water 

* Entire bag of ice might not be needed, but add accordingly. 

* You might even need more than the 8#, so buy 2 bags just in case. Stir and take it's temperature until 80F is achieved.

- Transfer wort to primary fermentor. 

* If using 6.5-gallon bucket, pour wort through a strainer sitting on top of bucket to capture/filter trub and hop sediment (discard remains captured).

* If using 6.5-gallon carboy, use a funnel and place strainer on top of funnel to filter trub.

-  (OPTIONAL) You can also filter your wort into another bucket before racking to primary

fermenter. Bottling buckets work great as you now have a spigot to control how fast your wort goes into the fermenter. A side benefit is you introduce more O2 into your beer to wake up your yeast cells.

- Top off fermenter to the 5-gallon mark with room temperature RO water.

* If using bottling bucket, top off water in bucket to 5-gallons.

- Take your gravity and write it down below (gravity is taken without yeast).

 *If you are taking the gravity of the beer, you don't have to, but you won't know your

alcohol if you don't take the reading! 

- Add yeast.

- Put on Air lock after putting on lid, or bung, to your fermenter.

- Ferment for 7 to 14-days at 68-72F, or depending on your yeast strain.


Secondary Fermentation (Dry-Hopping)

- After 5-7 days in the primary fermenter, some brewers will transfer (rack) their beer into a 5-gallon glass carboy for “conditioning” and “Dry Hopping”. 

- This will help with a few things: 

1. Getting your beer off its initial “yeast cake” so no off-flavors can occur

2. Will help clarify the beer

3. Can add in more hops for aroma (Dry-Hopping)

- Take racking cane, or auto-siphon, and attach siphon hose

- Transfer (rack) beer from primary fermenter to secondary fermenter

- Once beer is racked into new fermenter, lid and airlock 

- At this time, you can throw in 1oz, or 2, of hops in for “Dry Hopping”.


- After fermentation, take gravity of beer. If it's somewhere between

1.014 or lower, it’s time to bottle! *This depends on your style of beer, of course.

- Boil 2 cups of RO water BEFORE racking. 

- Add 1oz Dextrose per gallon of beer (or maple syrup or honey) to water once at a boil. stir it up, after 4-5 min of boil, let solution cool.

- Rack (transfer) beer from fermenter to bottling bucket using syphon hose

and racking cane, or auto-siphon. 

- During racking, add in your sugar solution after a 1/2 gallon of beer is in bottling bucket. Make sure the solution is cooled (room temp, or a little warmer is fine).

- Once racked into bottling bucket, take syphon hose off of racking cane and put on bottling spigot.

- Attach bottling wand to end of syphon hose, which should be attached to your bottling spigot.

- Start filling your sanitized bottles.

- Cap your filled bottles. *Usually, one person fills the bottles and one person caps so there's less chance of oxidation.

- Sit for 10-14-days in bottle at room temp in a darker place (spare closets work great). 

* After 7-8 days, feel free to take a bottle and chill it overnight to see if they are ready.

- Once carbonated, put all bottles into the fridge so they don't keep carbonating!

- Now, sit back and enjoy your home-brew!


- Date:

- Original Gravity (OG):

- Final Gravity (FG):

- Bottle Date:

- Drink Date:

- ABV%:

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