-
1
If possible, place 3 gallons in the refrigerator to cool in a sanitized container.
-
2
Tie the Carapils malt in a large mesh grain bag or hop bag. Place the bag in 3 gallons of water in a 5 gallon pot and immerse the grain.
-
3
Begin to heat, making sure mesh bag isn't sitting directly on the bottom of the pot. Remove the grain bag when the temperature reaches 170u00b0.
-
4
Bring wort to a vigorous boil. As water is heating, slowly add 2 pounds of Pilsner liquid malt extract, stirring constantly until completely dissolved. When the boil begins, add 2 ounces Hallertau hops in a mesh bag.
-
5
After 45 minutes of boiling has passed, add remaining 7 pounds of Pilsner liquid malt extract and 1 pound of Belgian candy sugar, stirring constantly until completely dissolved.
-
6
After total of 60 minutes of boil, remove from heat.
-
7
After wort cools below 180u00b0F everything that touches it should be sanitary, and exposure to open air should be limited as much as possible.
-
8
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 make 5 gallons using refrigerated water.
-
9
Use a sanitized auto-siphon racking cane to remove enough wort to take a gravity reading with your hydrometer. Make a note of this number, since you will be using it to calculate the actual alcohol content when it's done fermenting. The reading should be around 1.075.
-
10
Carefully pour yeast into cooled wort (it should be below 70u00b0F), and agitate vigorously. Cover fermentor with a sanitized stopper and airlock. Ferment in dark place, keeping ambient temperature consistent, preferably between 68 and 70u00b0F.
-
11
After primary fermentation is complete (take at least two consistent gravity readings), transfer to a secondary carboy for conditioning
-
12
and store as cool as possible.
-
13
Bottle after another four to six weeks using enough priming sugar for a high level of carbonation
