Step 1

Tie the American 6-row malt and Crystal 20L malt in a mesh hop-bag. Heat 1 gallon of water in a large pot to 160°F and remove from heat. Add malt and let steep for 20 minutes.

Step 2

Raise temperature slowly to 170°F. Make sure mesh bag isn’t sitting directly on the bottom of the pot. Remove the grain bag and add water to make 3 gallons total.

Step 3

Bring the wort to a vigorous boil. As water is heating, slowly add malt extract, stirring constantly until completely dissolved. When boil begins, add 1/2 ounce Centennial hops in mesh bag.

Step 4

After 45 minutes of boiling has passed, add 1 ounce Cascade and 1 ounce Centennial in mesh bag.

Step 5

After total of 60 minutes of boil remove from heat, add 1 ounce Cascade and 1/2 ounce Centennial in mesh bag and cover. Warning: After wort cools below 180°F everything that touches it should be sanitary, and exposure to open air should be limited as much as possible.

Step 6

Cool wort by placing pot in ice bath until it is below 85°F. Transfer to sanitized fermentor (either a carboy or a fermentation bucket). Top off to 5 gallons using refrigerated water.

Step 7

Sanitize outside of yeast package, fermentation stopper and airlock. Carefully pour yeast into cooled wort (it should be below 70°F), and agitate vigorously. Ferment in dark place, keeping ambient temperature consistent, preferably between 62-66°F.

Step 8

Bottle after two to three weeks. (Here's how!)