makes 5 gallons, Extract with Grains

5 lbs Light Malt Syrup

2 lbs Amber dry malt powder

½ lb Special B malt

½ lb Biscuit malt

½ lb Aromatic malt

½ lb Caramunich Malt

¼ lb Dextrin Malt

½ oz Chinook Hops (finishing hops, boil last 5 mins)

½ oz Cascade Hops (finishing hops, boil last 5 mins)

 1 tsp Irish Moss (boil 60 min) 

¾ cup corn sugar for bottling

A07 Flagship Imperial Organic Yeast, or Safale US-05 dry yeast

 

original gravity 1.072

final gravity 1.017

alcohol content 7.2%

IBU's  90+

 

Steep crushed malted grain in 2 gallons of 150° water (tap water is about 130°) for 30 minutes. Don’t fret the temp too much, relax. Remove the grain from the hot water with a strainer, then bring water to a boil. When boiling starts, remove pot from burner and add 2 cups dry malt powder, stirring to dissolve. Return to a boil, then add ¾ Chinook hops and boil for 75 minutes. Add another ¾ Chinkook hops and 1 teaspoon of Irish Moss and boil for the last 45 minutes. Add the Chinook and Cascade finishing hops for th elast 5 minutes of the boil. Turn the heat off, then add remainder of malt syrup and stir to mix, wait 10 minutes to sanitize. Fill your sanitized carboy with 2 gallons of cold water. Strain the hot wort into the carboy and top off to the 5.5 gallon mark. Add yeast when beer is less than 78°,  and ferment and bottle as ususal.