1.     Steep specialty grains in water and bring to 150° F. Remove from heat and steep for additional 15 minutes. 

2.     Remove the grains and bring water to a boil. 

3.     Add extract, and bittering hops. 

4.     Bring to a rolling boil for 60 minutes, and start timing when rolling boil is achieved. 

5.     Add hops and miscellaneous additions at intervals listed above. 

6.     Cool wort to 75° F - 80° F and place into primary fermentor. 

7.     Stir vigorously for a few minutes, then pitch yeast. 

8.     Ferment for 5 - 7 days, then transfer to secondary until fermentation is completed.* We recommend cooler fermentation temperatures for this recipe (45-55 deg F) as well as soft water to replicate this classic beer style.

9.     Transfer to bottling vessel and add priming DME, mix thoroughly and bottle. 

10.  Store bottles at 65° F - 70° F for 2 weeks minimum to carbonate, then store bottles at cool temperature and enjoy! 

 

* For actual fermentation time, check the specific gravity.