Brewery

5 gallons of Brita-filtered tap water

6 pounds of plain malt extract syrup (William's, German Gold)

1 pound of caramel malt (German, dark)

1 teaspoon of gypsum

2 teaspoons of Irish moss

2 ounces of Northern Brewer hops pellets (bittering, alpha acid:?8.6%)

1 ounce of Hallertau hops pellets (finishing)

1 packet (15g) of ale yeast (Coopers)

Heat 1.5 quarts of water to 155?F.

Dissolve the gypsum into the water.

Add the caramel malt, and return temperature to 155?F.

Maintain temperature for 60 minutes.

"Sparge" into another brewpot using 2.5 quarts of water @ 180?F.

Add 2 gallons of hot water to the brewpot.

Add the malt extract to the brewpot, stir to dissolve, and bring to a boil.

Add the bittering hops, stir them in, and return to a boil.

Boil for 45 minutes.

Add the Irish moss.

Boil for another 15 minutes.

Reduce temperature to 80?F as quickly as possible (I use a wort chiller).

Using the finishing hops and an automatic drip coffee maker, prepare a 12-cup pot of hop tea.

Add the tea to 2 gallons of cold water in the fermentor.

Siphon and strain the wort into the fermentor.

Add any necessary make-up water.

Add the ale yeast to the fermentor.

Measure the specific gravity.

Stage 1: Ferment for 14 days.

Stage 2: Transfer to another fermentor; ferment for 14 days.

Measure the specific gravity, and calculate the alcohol content.

Prime using 6 ounces (about 1 cup) of dry malt extract (Muntons, dark) in 3 cups of water (15-minute boil), and bottle.

Don't start drinking it for at least three weeks!