|1. Steep grains in a mesh bag in 2 gallons of water while heating to boiling. Control heat level to avoid burning your steeping bag and to allow a 25-30 minute steep. Remove grains and bring water to a boil.
2. Pour Pale Extract into water and stir to completely dissolve. If necessary, turn heat down to avoid scorching the extract as it is added. This beer should be a nice golden color but will be considerably darkened if care is not taken.
3. Stir frequently while slowly bringing mixture back to boiling. When a slow simmering boil is reached, add Fuggle hops and begin timing a 30 minute simmer.
4. Monitor the boil closely to avoid undue darkening of the wort or boil over. Stir gently, but frequently. Add Irish Moss in the last 15 - 20 minutes if using.
5. With 5 minutes remaining in the 30 minute total boil, add the Willamette hops.
6. Continue to monitor the boil for the remaining 5 minutes, then turn off the heat, cover the kettle and cool the wort until cool to the touch or approximately 70 to 75 degrees F. Use of a Wort Chiller is recommended for cooling speed and beer quality.
7. Pour the cooled wort into your sanitized fermenter, add enough cool water to make 5 gallons total and add the yeast.
8. Three to five days before bottling, prepare a Gelatin clarifier solution as directed and add to your beer. This can be done when transfering the beer to secondary if two-stage fermentation is employed. Talk to us about your options if you are uncertain.