Steep grains in 150-165 degree water for 20 minutes. Bring to boil, remove from heat, add DME and stir until completely dissolved. Return to boil and add first half of hops, boil for 30 minutes. At this time mix half gallon water and half campden tablet and let sit for minimum 1 hour. Add second half of hops and boil for 30 minutes. Remove from heat and cool to pitching temperature.
Add wort to fermenter taking care to leave trub in pot. Top off fermenter with campden treated water to slightly more than one gallon. Aerate wort, take OG reading then pitch yeast. Refer to lallemandbrewing.com pitch rate calculator to pitch correct yeast based on OG.
https://www.lallemandbrewing.com/en/canada/brewers-corner/brewing-tools/pitching-rate-calculator/
Rack to secondary after fermentation completes, then bottle shortly after it falls clear.
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