7 lbs Pale Malt Extract
2 lbs Ground Weyermann's Carafoam Crystal Malt
5.5 - 6.0 Gallons of Water
1.5 ounces of Challenger Hops (10.1%)
.5 ounce of Hallertau Hops (3.5%)
1.75 ounce package of Wyeast 1007 German Ale Yeast
Bring water to 160 degrees - shut off the heat and steep the ground Malt for 30 minutes. Remove grain, add fire, bring to a boil. Add the Malt Extract. Add the Challenger hops. Boil for 58 minutes. Add the Hallertau hops. Boil for 2 more minutes. Cool wort to 80 degrees. Drain 2 quarts and save in Fridge. Move the rest to 8 gal carboy. Add yeast. Ferment for one week, then rack wort to clean carboy. Ferment another week. Add back the 2 quarts unfermented wort and bottle. Ferment in bottle one more week. Enjoy!
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