All grain
8lbs pale malt
2lbs munich malt
1/2lbs crystal malt (40)
1lbs dextrin malt
1/4lbs black patent malt
2oz tettnanger hops
1oz hallatuar hops
yeast of choice
Crush all grain and let rest in mash at 158 degrees for 90 minites
with 3.25 gallons of water. Sparg mash with 5.5 gallons of 175 degree
water. Boil wort for 90 minites. Don't put wort on the stove for 90
minites, but actualy boil it for the time. Put 1oz of tettnanger with
45 minites left of boil, then 1oz of tettnanger at 30 minites left.
cool wort down to 70 degrees and pitch yeast in fermenter. When
yeast is no longer active, drain wort into second fermenter and let
set for at least 3 more days. When draining into the next carboy for
racking, add hop tea(1 oz of hallatuar hops brewing in 2 cups of 160
degree water for ten minites, pour tea in and squish out the remainding
water from the hops).
S.G. 1.054 F.G. 1.014