Bring to a boil four gallons of high quality drinking water. Add the 6 lbs of DME when steaming but not boiling. Bring to a boil the wort and add the Saaz hop pellets. Boil for 55 minutes, and add the KG hop pellets. Turn off the burner and let sit for five minutes.
While boiling the DME and hops, in a SEPARATE kettle, boil one gallon of high quality water and the 3 lbs of wheat malt extract for half an hour. Try to time it to be done at the same time as the hopped wort.
You are going to split this batch and ferment separately with two yeasts. Sparge into two five gallon buckets filled with ten pounds of ice each. You should have about 3.5 gallons of cooled wort in each container. We have seven gallons here because once you taste it, you’ll know why.
Pitch yeast when wort is cooled to about 90 F. If possible, try to ferment at a high temperature, at least 75-90. I always brew this one during the late summer heat wave.
Ferment to completion (about one week, I like to let the yeast really get in there and change those flavors.)
Siphon off the dregs and remix the batch. Bottle with one cup of corn sugar mixed with .5 cup of brown sugar, boiled for five minutes in one pint of water.
Get ready to brew another batch soon because it will go quickly.
|
