tsefrebotcO (Extract 5 Gallons)

Procedure:

• Bring 1.5 gallons of water up to 150F and turn off heat source.

• Place crushed grains in a muslin bag and steep for 25 minutes.

• Remove grains letting the liquid drain back into the pot for a moment (do not squeeze!) and dispose of them.

• Add an additional 1.5 gallons of water to the kettle and begin heating. Dissolve the Pilsner DME as the water approaches a boil.

• Once the DME is thoroughly dissolved and the kettle is up to a boil, make the first hop addition and follow the schedule above. When making the late Munich LME addition, turn off heat source and pause the boil timer. Dissolve the LME well, and turn heat back on. Once the wort is boiling again, resume the timer and boil for a full 15 minutes

• Once the boil is complete, chill to 60?F – 68?F for Ale version and 50?F – 60?F for Lager & pitch yeast

• Top off volume in fermenter to 5.5 gallons with clean, cool water.

• Ferment with Wyeast German Ale between 55?F-66?F or Munich Lager between 48?F-55?F. Perform a diacetyl rest before racking and conditioning. After fermentation is complete, condition the beer by racking to secondary and storing cool for an additional 3-6 weeks at apx. (50?F for ale 35?F for Lager).