Licenciado

WA S H I N G TO N , D C

SEPTEMBER

,

WA S H I N G TO N , D C

INGR EDI EN T

2 ( 3.3 l b) c ans l i gh t mal t e x trac t

¾ l b Muni ch Mal t ( c rac ke d )

1 l b l i gh t dri e dmal t e x trac t

1 lb c r yst a l 2 0 m al t ( c rac ke d )

12 oz c rush e d ambe r c r ystal mal t

6 oz b l a ck m a l t ( c rac ke d )

8 oz Bi squi t Mal t

3 oz cho co l a t e m al t (c rac ke d )

1 l b W h i te House Hone y

1 lb Wh i t e Ho u s e Ho n e y

1 ½ o z Ke nt Gol di ngs Hop Pe l l e ts

10 HB Us bi t t er i n g h o p s

1 ½ o z Fuggl e s Hop pe l l e ts½ o z Ha l l ert a u r A ro m a h o p s

2 tsp gypsum

1 pkg No t t in gh am d r y ye as t

,

INGREDIEN TS

2 ( 3.3 l b ) ca ns l i g h t u n h o p p e d m alt extra ct

SEPTEMBER

1 pkgWi ndsor dr y al e ye ast

¾ c u p co rn sug ar f o r b o t t l i n g

¾ c up c orn sugar for pri mi ng

DIRECTIONS

DIRECTIONS

1. In a 6 qt pot, add grains to 2.25 qts of 168˚ water. Mixwell to
bring temp down to 155˚. Steep on stovetop at 155˚ for 45
minutes. Meanwhile, bring 2 gallons of water to 165 ˚ i n a 12 qt pot.
Place strainer over, then pour and spoon all the grains andliquid
in. Rinse with 2 gallons of 165˚ water. Let liquid drain through.
Discard the grains and bring the liquid to a boil. Set aside.

1. In an 12 qt pot, steep the grains in a hop bag in 1 ½ gallons of
sterile water at 155 degrees for half an hour. Remove the grains.

2. Add the 2 cans of malt extract and honey into the pot. Stir well.
3. Boil for an hour. Add half of the bittering hopsat the 15 minute
mark, the other half at 30 minute mark, then the aroma hops at the
60 minute mark.
4. Set aside and let stand for 15 minutes.
5. Place 2 gallons of chilled water into the primaryfermenter and add
the hot wort into it. Top with more water to total 5 gallons if
necessary. Place into an ice bath to cool down to 70-80˚.
6. Activate dry yeast in 1 cup of sterilized water at...