- 9 lbs. Alexander’s pale malt
- 1/2 lb. crushed 60° Lovibond caramel malt
- 3.25 oz. Cascade hops
- Wyeast 1056
- 3/4 cup priming sugar
Steep caramel malt in two gallons of 160° F water for 30 minutes in a grain bag. Remove grain bag from the water and rinse with two gallons of 160° F water. Add pale malt, adjust volume to 5.5 gallons, and bring wort to a boil.
When it boils, add 1.5 oz. Cascade hops. Boil for 60 minutes and add .75 oz. Cascade.
Boil for five more minutes and turn off heat.
Cool wort to 70° to 80° F and add yeast. Ferment at room temperature until complete, rack to a secondary fermenter, and dry hop with 1 oz. Cascade.
Hold beer at room temperature for 24 to 30 hours. Transfer to a bottling bucket. Add priming sugar, bottle, hold for at least two weeks before refrigerating the finished beer.