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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 steeping grains 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 extract and molasses, if using, stirring. Add enough water to reach a total of 7 gallons. Bring to a boil 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 spices at 1 minute 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 62u00b0F. Also cool the yeast starter to 62u00b0F.
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8
Once the wort reaches 62u00b0F, aerate the wort and pitch the yeast.
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9
Let the beer temperature rise to 68u00b0F, hold there at least three days, then let it rise as high as 74u00b0F until fermentation is complete.
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10
or
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11
the beer. Because this beer is high in alcohol and complex it may take two to three months for the flavors to become balanced.
