Malt

• 2 cans JB light malt extract
• 1 lb. Muntons light dry malt extract
• ½ lb. Muntons crystal malt

Hops

• 2 oz. Target pellets
• 1 oz. East Kent Golding pellets
• 2 oz. East Kent Golding plugs

Yeast

• 1 pkg. Wyeast #1098

Other

• 1 tsp. Irish Moss
• ¾ cup Corn sugar

• 4 gallon stainless pot for brewing
• 3 gauze brewing bags
• Sterilization chemicals (Note: ½ cup plain chlorine bleach for 5 gallons will do, but make sure you rinse well.)
• 5 gallon vat for fermentation
• 5 gallon carboy for secondary fermentation
• fermentation lock and stoppers for fermentation containers
• wisk
• siphon tube
• bottling valve for siphon
• 5+ gallon container for bottling
• 48 12 oz. bottles, caps, and capping tool
• hygrometer

1. Pop the yeast package, per directions

1. Sterilize the fermenting vat and other equipment.
2. Fill brewpot with 1 ½ gallons of water
3. Crush crystal malt, tie into a brewing bag, and put in brewpot
4. Turn on heat and let the grain steep until the water boils.
5. While you are waiting, tie 1 oz. of Golding plugs into a brewing bag.
6. Remove brewing bag and discard. (Note: This is good for compost.)
7. Turn off heat and add malt extracts
8. Turn on heat and bring to boil.
9. Add Target hops and continue boil for 60 minutes.
   Caution: Adjust heat down and up to keep from boiling-over.
10. 30 minutes into boil, add Irish Moss.
11. 50 minutes into boil, add East Kent Golding pellets
12. 55 minutes into boil, add the bagged East Kent Golding plugs
13. At end of boil, remove brewing bag and discard. (Note: This is good for compost.)
14. Cover pot and let cool. (Note: You can put put the vat in the sink and fill the sink with ice to hasten this.)
15. Pour liquid from pot into fermentation vat, and discard sediment. (Note: This is good for compost.)
16. Adjust vat volume with water to 5 gallons.
17. Take a hygrometer reading; should be about 1.058.
18. Open yeast package and add to vat
19. Wisk contents of vat to aerate.
20. Cover and set fermentation lock.

1. Sterilize a 5 gallon carboy.
2. Sterilize the siphon tube by immersing it in the carboy sterilizing solution.
3. Siphon liquid contents of vat into the carboy, leaving fermentation sediment behind. (Note: The sediment is excellent for compost.)
4. Tie 1 oz. of Golding plugs into a brewing bag and put bag into the carboy. (Note: You will probably need to cut-up the plugs beforehand so the bag can fit through the bottle opening.)
5. Insert stopper with a fermentation lock.

1. Sterilize a 5+ gallon container.
2. Sterilize the siphon tube by immersing it in the container.
3. Drain container liquid into a small pan containing caps to sterilize them.
4. Sterilize bottles.  (Note: You can do this in the 5 gallon container, or you can run them in your dishwasher upside down using no detergent.  Make sure you cover cleaned bottles with a sheet of Saran to keep them clean.)
5. Dissolve corn sugar in 1 cup of water and put the container.
6. Siphon liquid from the carboy into the container, leaving fermentation sediment behind. (Note: The sediment is excellent for compost.)
7. Take a hygrometer reading; should be about 1.012-1.014, for approximately 6% alcohol by volume.
8. Siphon liquid from pail into bottles.  (Note: Be sure to use the siphon valve tube for this.  Otherwise it will be horribly messy.)
9. Cap bottles.
10. Store for 3+ weeks at cellar temperature.

Serve chilled, but not as cold as American beer.