Procedure

Brewing Day

1. Bring 2.5 gallons of water to a boil in a 5 gallon pot (the brew pot).
2. Meanwhile, heat 2 quarts of water to 165 - 175 degrees F. Stir in the barley grain (sometimes called "crystal malt"). Steep in an oven (preheated to 170) for 45 minutes. Pour grain through strainer into the boiling pot (near the beginning of the boil) and press the grain so that all the liquid escapes. Sparge with another quart of 170 degree water, pressing the grain after each pour.
3. Once the brew pot is boiling, remove from heat and add the malt extract. Stir to dissolve the malt extract. Return to heat and bring back to a boil, adding the boiling hops at the beginning of the boil and the finishing hops at the specified intervals.
4. Cool (you will want around 20 lbs of ice) to around 80-90 degrees.
5. Pour the wort into the primary fermenter. Add cold water to make 5 gallons. Try to introduce oxygen by pouring from a good height.
6. When the temperature is below 80 degrees F, pitch the yeast and aerate.
7. Store in a dark, warm place.

Racking

1. 4 to 7 days later, rack the beer into a 5 gallon carboy. Use a siphon to minimize aeration.
2. Store in a dark, warm place.

Bottling