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1
Tie the American 6-row malt and Crystal 20L malt in a mesh hop-bag. Heat 1 gallon of water in a large pot to 160u00b0F and remove from heat. Add malt and let steep for 20 minutes.
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2
Raise temperature slowly to 170u00b0F. Make sure mesh bag isn't sitting directly on the bottom of the pot. Remove the grain bag and add water to make 3 gallons total.
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3
Bring the wort to a vigorous boil. As water is heating, slowly add malt extract, stirring constantly until completely dissolved. When boil begins, add 1/2 ounce Centennial hops in mesh bag.
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4
After 45 minutes of boiling has passed, add 1 ounce Cascade and 1 ounce Centennial in mesh bag.
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5
After total of 60 minutes of boil remove from heat, add 1 ounce Cascade and 1/2 ounce Centennial in mesh bag and cover.
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6
After wort cools below 180u00b0F everything that touches it should be sanitary, and exposure to open air should be limited as much as possible.
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7
Cool wort by placing pot in ice bath until it is below 85u00b0F. Transfer to sanitized fermentor (either a carboy or a fermentation bucket). Top off to 5 gallons using refrigerated water.
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8
Sanitize outside of yeast package, fermentation stopper and airlock. Carefully pour yeast into cooled wort (it should be below 70u00b0F), and agitate vigorously. Ferment in dark place, keeping ambient temperature consistent, preferably between 62-66u00b0F.
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9
Bottle after two to three weeks.
