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1
If possible, place 3 gallons in the refrigerator to cool in a sanitized container.
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2
Tie the Crystal 40L malt, the Chocolate malt and the Black Patent malt in a large mesh grain-bag. Place the bag in 3 gallons of water in a 5 gallon pot and immerse the grain.
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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.
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4
Bring wort to a vigorous boil. As water is heating, slowly add liquid malt extracts, stirring constantly until completely dissolved. When the boil begins, add 1 ounce Cascade hops in a mesh bag.
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5
After 45 minutes of boiling has passed, add 1 ounce Cascade in a mesh bag.
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6
After total of 60 minutes of boil, remove from heat.
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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.
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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 5 gallons using refrigerated water. In the image, I'm using a sanitized pitcher to top off my carboy.
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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 we'll be using it to calculate the actual alcohol content when it's done fermenting. Mine came out to 1.064, but yours might differ slightly.
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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 65 and 68u00b0F.
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11
Bottle after three to four weeks
