at least 24 hours in advance by making a pint starter with the
California Ale yeast using one cup of the DME. Set aside another
1-¼ cups of DME for priming at bottling time. Put 3 gallons
of water up to heat. Put the Caramel Malt a muslin bag, and when
the water reaches 160 degrees turn off heat and steep for 10 minutes.
Discard the grain bag and turn the heat back on. When the water
comes to a boil, turn off the heat and stir in the sugars (malt
extract, DME, candi sugar) until completely dissolved. Turn heat
back on. When the wort comes to a boil, set a timer for 60 minutes
and add the bittering hops. When there are 15 minutes remaining
on the timer add the reconstituted Irish Moss. At the end of the
60 minute boil, turn off the heat and add the "whirlpool"
hops. Cool the wort to 80 degrees Fahrenheit or less and top up
the fermenter with water to five and a quarter gallons total.
Aerate well and ferment at 72 degrees Fahrenheit for one week,
then rack to a secondary fermenter. Add the Centennial "dryhops"
and allow to ferment for one more week before siphoning to the
bottling bucket. Dissolve the remaining one and a quarter cups
of DME in boiling water, cool it down and stir it into the bottling
bucket immediately before bottling. Allow two weeks at room temperature
for conditioning in the bottle before chilling down the beer.
O.G. = 1.069
Target F.G. = 1.010
ABV = approximately 7.7%