This recipe will Yield 5 gallons at 5%ABV.

The Original Gravity should be 1.051 and a Final Gravity of 1.012

Step 1: Steep 14 oz 80 L crystal malt in ½ gallon of 150 degree liquor for 30 minutes.

Step 2: Strain the Steeped liquor into your brew pot. Sparge the grains with 1/2 gallon of 150-degree liquor. Add enough fresh liquor to the brew pot to yield 1-1/2 total gallons. Bring the water to a boil then remove the pot from the stove.

Step 3: Add the following to the brew pot:

4 lb. Alexander’s pale malt syrup

2.75 lb M&F light DME

10 HBU Northern Brewer hops (bittering)

Liquor to the brew pot until 2.5 gallons is obtained.

Step 4: Boil for 45 minutes then add:

1/2 oz. Northern Brewer (flavor hop)

1 tsp Irish Moss

Step 5: Boil for 14 minutes then add:

1/2 oz. Northern Brewer (aroma hop)

Step 6: Boil for 1 minute then remove the pot from the stove and cool for 20 minutes.

Step 7: Strain the cooled wort into the primary fermenter and add cold liquor to obtain 5 1/8 gallons. When the wort temperature is under 80 degrees pitch your Wveast 2112 California Lager yeast.

Ferment in the primary fermenter 7 days at 60-65 degrees. Transfer into your secondary fermenter and ferment at 60-65 degrees until target gravity is reached.

Bottle.