5 gallon extract with grain recipe

 

6.6 lbs. Liquid Malt Syrup (Maris Otter or Briess)            

1.0 lbs. Light Dry Malt Extract                          

1.50 lbs. Munich Malt

0.75 lbs.  Rye Malt

1.0 oz. Nugget hops (boil 60 minutes)

0.5 oz. Crystal hops (boil 20 minutes)

1.0 oz. Mt Hood hops (boil 20 minutes)

1.0 oz. Cascade hops (boil 5 minutes)

1.5 oz. Crystal hops (dry hopping)

1 tsp Irish Moss (boil 60 min)  

¾ cup corn sugar for bottling

Imperial A07 Flagship Yeast

 

original gravity   1.065

final gravity      1.011

alcohol content   7.2%

IBU’s :  75

 

Steep crushed malted grain in 2-3 gallons of 150°-160° water for 30 minutes.  Remove the grain from the hot water with a strainer, then bring water to a boil.  When boiling starts, remove pot from burner and slowly add 1 lb. of the light dry malt extract a bit a time, stirring to dissolve.  It will clump at first, but then dissolve.  Return to a boil, then add 1 oz Nugget boiling hops and Irish Moss and boil for 60 minutes.    After 40 minutes, add the 0.5 oz. Crystal hops and 1.0 oz. Mt Hood hops and boil for 20 minutes.  Add 1.0 oz. of Cascade hops for the last 5 minutes of the boil.  

 

At the end of the boil turn off the heat, add the 2 cans (6.6lbs) of the liquid malt syrup and stir until all malt is dissolved.   Strain the hot wort into a fermenter filled with 2 gallons of cold water top off to the 5.5 gallon mark.  Add yeast when the temperature of your beer is less than 78°, and begin fermenting.  After the beer has fermented 4 days, add the 1.5 oz. Crystal hops for dry hopping.  Allow the beer to finish fermenting, wait about 3 more days, and then bottle or keg your beer.