A great recipe directly from "The New Complete Joy of Homebrewing", by Charlie Papazian. Of course, I couldn't wait until it was completely finished. After 4 days bottled I gulped one down. O.K., so it was two. If it's this good now, what's it gonna be like by next week? A great recipe Charlie!
Add the cracked crystal and black patent mals to 1 1/2 gallons of cold water and bring to a boil. When boiling commences, remove the grains with a strainer (I used a pouch for the grains instead). Sparge with 2 gallons of water at 160 degrees. Add the malt extract and bring to a boil. When boiling commences, add the bittering hops. Continue to boil for one hour. In last 7 minutes of the boil, add the aroma hops. Sparge the hot wort into the fermenter and cold water. I rehydrated my yeast by placing it in 100 degree cooled/boiled water for 15 minutes. When my fermenter hit 80 degrees, I pitched the yeast.
