8 oz. US Crystal 40L
4 oz. Munich malt
1 oz. US chocolate malt
2.25 lb American 2-Row malt
4 lb pale liquid malt extract
1/3 oz. Chinook Hops
1/4 oz. Perle Hops
1/4 oz. Crystal Hops
1 tsp. Irish Moss
1.25 cups of ultra light dry malt extract
Wyeast 2308
Water to taste
Mash all malts and specialty grains at 150F for 90 minutes.
Bring brewpot to boil
Sparge with 1/2 gallon of 150F water and add sparge water to brewpot.
Bring water to a boil, remove from the heat and add: Malt Extract Syrup, Chinook Hops and enough water to bring total volume to 2.5 gallons
Boil for 45 minutes, then add: Crystal Hops and Irish Moss
Boil for 10 minutes, then add: Perle Hops
Boil for 5 minutes, then remove brewpot from heat.
Cool wort, then strain into the primary fermenter and add cold water to obtain 5 1/8 gallons total volume.
Pitch yeast at 65F and keep at 60-62F until fermentation starts
2308 - 47-52F for 4 weeks then 57-62F for remainder of fermentation
2206 - 47-52F for entire time
Ferment 7 days or until fermentation slows
Rack and keep in secondary fermenter for 5 weeks.
Priming
1.25 cup of Light DME in two cups of boiled water
