13lbs pale malt syrup
1 lb. amber candi sugar
6 oz. caramel 40L
6 oz. caramel 20L
.5 oz. Nugget (60min)
.5 oz. Willamette (1min)
1 oz. Cascade (1min)

05-04-07

Start with 3 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. Add candi sugar. Stir to mix.

Turn heat back on and raise to boiling.

Add .5 oz. nugget hops at beginning of boil and cover.
Boil for 50min, add the wort chiller.
Boil 9 more minutes, add Willamette and Cascade hops.
Boil for 1 more minute.

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

Top up to 5gal with distilled water.

Mix with spoon. Pour through filtered funnel about half into carboy, take gravity reading, decant 500mL for use in Krausening and retain in airlocked erlenmeyer in refrigerator.

Add yeast directly to carboy through unfiltered funnel. Replace filter and add rest of wort.

starting gravity: 1.100

05-17-07

Decanted to 5 gallon carboy through racking cane, no filter. Still very cloudy, completely opaque.
Specific gravity: 1.032

06-24-07

Decanted to 5 gallon carboy through racking cane with funnel filter. Much less cloudy.
Specific gravity: 1.022

Bottled 52.5 bottles and christened the recipe DrŸnkfast.