1. Steep grains while heating 2 gallons of water to boiling.
2. Remove grains and add extract. Stir to thoroughly dissolve.
3. Bring back to a simmering boil and add the Centennial hops and 1/2 oz. of Chinook hops. Begin timing a 30 minute simmering boil.
4. Stir frequently to avoid darkening or scorching. With 5 minutes remaining in the 30 minute simmer, add the Kent Golding hops.
5. At the end of the 30 minute simmer, add 1/2 oz. Cascade hops and immediately cover the kettle and remove from heat.
6. Cool until very cool to touch, or measured to be approximately 70 degrees F. Pour into the sanitized fermenter, add water to make 5 gallons total, and then add yeast.
7. After 3 - 4 days of fermentation, transfer beer to secondary fermenter and add the remaining Cascade and Chinook hops. (If you are unfamiliar with dryhopping, see the article "'Dryhopping', But I thought all hops were dry!!") Let fermentation complete and bottle.
Ask for all-grain conversion recipe.
Don't forget that one of the most important tools you need is a large kettle. We have a variety of kettles ranging in size from 12 Quarts to 20 Quarts. Don't sacrifice your beer quality because your kettle is too small!
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