(5 gallons, extract with grain)

Ingredients:

• 8 lbs. pale malt extract syrup
• 0.5 lb. carapils or dextrin-type malt
• 0.5 lb. crystal malt, 20° Lovibond
• 0.5 lb. crystal malt, 60° Lovibond
• 0.75 oz. U.S. Northern Brewer hops (5.25% alpha acid) for 60 min.
• 2.5 oz. Cascade whole hops (4.5% alpha acid): 0.75 oz. for 45 min., 0.75 oz. for 15 min., 1 oz. at end of boil
• 1 pt. starter of Wyeast 1056 (American ale)
• 2/3 cup corn sugar for priming

Step by Step:
Start with 5 gal. of 150° F water. Steep crushed grain for 30 min. Sparge grains with enough 170° F water to make 5.5 gal.

Heat to boiling and add extract syrup. Total boil will be 60 min. At beginning of boil, add Northern Brewer hops and boil 15 min. Add the first Cascade addition, boil 30 min., and add second Cascade addition. Boil remaining 15 min., at end of boil, add last Cascades to finish. Whirlpool and cool to 69° F to pitch starter. Oxygenate/aerate well.

Ferment at 69° F for seven days then rack to secondary fermenter. Continue fermentation for seven more days until gravity is about 1.012 (3° Plato) or fermentation stops. Let settle, rack, prime, and bottle. Age seven more days before drinking.

    OG = 1.056 (14° Plato)
    40 IBUs
    SRM = 12
    ABV = 5.75%