1. Mash for an hour at 154?F with a 1.25 quarts of water* per pound of grain. Adjust this temperature to personal preference.
Lauter and sparge as normal up to 7 gallons (adjust for your rate of boil-off).
2. Put the pot back on the burner and bring to a boil. Once boiling, add 5mL of hop extract and set your timer for 1 hour. Keep an
eye on the pot to avoid boil-overs.
3. After 45 minutes of boiling, add the raw sugar.
4. After 60 minutes of boiling, turn off the heat. Chill to 180?F. Add the hop stand additions with one ounce per a small muslin
bag and stir for a few minutes. Leave wort to sit for 30 minutes allowing the temperature to slowly drop.
5. Continue to cool your wort to pitchable yeast temperature. Remove hop bags from the kettle before transferring. Aerate the
wort with vigorous stirring, rocking the fermenter, etc.
6. Make sure the wort is below 80?F before adding yeast. Take a hydrometer reading. Add the yeast to the wort.
7. Store the fermenter where the temperature will be a fairly constant 65? – 70?F. Once the vigorous phase of fermentation is
complete (typically 4 to 6 days), add the “dry hops”(no need to put them in a muslin bag). Allow the dry hops to soak for at
least an additional 3 days. Keep the beer in the primary fermenter until active fermentation is complete (no signs of active
fermentation for the last 2 to 3 days).
8. When ready to bottle, siphon beer into your sanitized bottling bucket, leaving sediment behind. Boil the priming sugar in 1-2
cups of water for a few minutes, gently stir into the beer, and bottle as usual.
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https://brewgr.com/Media/img/mug/6_d.jpg
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