Caveman Amber

I Placed the 2 pounds of crushed grain in steeping bag and steeped in the boil kettle till it got to about 160 °F. Then removed grain. Heated wort to a boil, turned off heat, stired in dried malt extract and liquid malt extract and brought back to a boil. Add bitterness hops and boil 60 minutes. Add flavoring hops at 30 minutes in boil. Add the ... show more

I Placed the 2 pounds of crushed grain in steeping bag and steeped in the boil kettle till it got to about 160 °F. Then removed grain. Heated wort to a boil, turned off heat, stired in dried malt extract and liquid malt extract and brought back to a boil. Add bitterness hops and boil 60 minutes. Add flavoring hops at 30 minutes in boil. Add the Irish moss with 15 minutes left in the boil, then add the aroma hops with 5 minutes left. Cool wort to 68 °F, then transfer to two 6.5 gallon fermenters. Aerate and pitch yeast. Ferment until complete (about 7–10 days), transfer to secondary and wait about 3 weeks for aging then keg or bottle. show less