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1
One day before brew day, make a
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2
with your yeast.
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3
Heat 1 gallon of water to 170u00b0F. Remove from heat and add Melanoidin Malt to the water, contained in a mesh bag. Cover and let steep for 1 hour, then discard the malt.
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4
Bring 3 gallons water to a boil. Add steeping tea from step 2. Slowly add extracts, stirring. Add enough water to reach a total of 6.5 gallons. Bring to a boil once more on high heat.
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5
When you reach a boil, start a countdown timer for 90 minutes. Add hops quantities at 60 minutes left and 30 minutes left.
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6
At the end of 90 minutes, remove from heat. Cool the wort to below 70u00b0F with an ice bath or a wort chiller. Remember to keep things sanitary for every stage after the boil.
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7
Transfer the wort to a sanitized fermentation bucket or carboy. Add an airlock and cool to 45u00b0F. Also cool the yeast starter to 45u00b0F.
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8
Once the wort reaches 45u00b0F, aerate the wort and pitch the yeast.
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9
Let the wort temperature rise to 50u00b0F, hold there for three days, then raise it to 60u00b0F and hold for three days for a diacetyl rest. Then lower the temperature by 1u00b0F per day until you reach 34u00b0F. At this point, you can bottle or keg the beer and enjoy in a week (kegged) or three (bottled)!
