7lbs pale malt syrup
6 oz. caramel 40L
6 oz. caramel 20L
.5 oz. Nugget (60min)
.5 oz. Willamette (1min)
.5 oz. Cascade (1min)

09-20-07

Start with ~2.5 gallons distilled water in the brewpot. 

Raise temperature to 150¡f

Steep caramel grains at 150¡f for 30 minutes

Turn off heat (to avoid burning) and add malt syrup. Stir to mix.

Turn heat on pot and raised to boiling.

Add .5 oz. nugget hops at beginning of boil and cover.
Boil for 40min, added the wort chiller.
Boil 19 more minutes, add Willamette and Cascade hops.
Boiled for 1 more minute.

Cool with wort chiller. When cool, decant into plastic tub.

Top up to 5gal with distilled water. Add yeast starter Y7.

Mix with spoon. Pour through filtered funnel into carboy.

Original gravity: 1.050

09-29-07

Decanted into secondary fermenter.
Gravity: 1.011

10-12-07

Boiled 2 cups water, 1 cup corn sugar. Decanted wort into bucket, took gravity reading, added cooled sugar water, bottled 50 12oz. bottles and 2 22oz. bottles.

Final gravity: 1.011