MLCJPA

INGREDIENT LIST :
7 gal crystal geyser (water)
2 oz gypsum
1 tsp irish moss
6 lb English Light liquid malt extract
1 lb victory malt
1 lb caravienne
1/2 lb carapils
4 oz whole kent goldings
WLP0023 (burton ale yeast)
3/4 cup bottling sugar

PROCEDURE :
- sanitize carboy
- thaw yeast
- place grains in grain bag. steep grains in 2.5 gallons of water + gypsum. offset brewpot on crappy electric burner to create convection current.
- place malt extract in separate pot on low heat (to increase fluidity).
- as water reaches 180F, reduce heat. remove grain bag. squeeze with tongs to recover malted water.
- add malt extract
- add 1.5 oz EKG
- crank up heat and stir vigorously, keeping malt from burning on bottom
- sanitize carboy
- boil for 60 minutes
- sanitize carboy
- add 1.5 oz EKG and 1 tsp irish moss at last 15 minutes of boil.
- add 1 oz EKG at last 2 minutes of boil.
- remove brewpot to ice bath. cool to ____ F (determine final concentrated-wort temp by taking "foundation water" temp and calculating backwards from 70F)
- sanitize strainer and funnel
- dump 2.5 gal room-temp "foundation water" into carboy
- use stainless spoon to vigorously stir concentrated wort for 10 seconds, creating trub-gathering whirlpool (don't needlessly aerate wort)
- siphon concentrated wort from corner of brewpot through strainer into carboy.
- take temp and OG readings
- cork and aerate
- sanitize yeast vial
- pitch yeast

- ferment at "low temp" 69F