Making Homemade Wine and Beer

3 1/2 lbs Amber Malt Extract
8 oz Crystal Malt Grain
4 oz Pale Malt Grain
4 oz Oat Grain (I used Old Fashioned Oats)
1 oz Cascade Hops
1 oz Fuggle Hops
1/2 Teaspoon Irish Moss
1 packet Muntons Ale Yeast
3/8 cup Corn Sugar (priming)

Date Brewed: March 21, 2001

Original Gravity: 1.049

Procedures:

1. Steep Grains for 1/2 hour
2. Strain grains and add to brew pot along with 1 gallon water
3. Add Malt Extract and allow to boil
4. When wort begins to boil, add 1/2 of the Hops and boil for 1 hour
5. After 1 hour, remove hops and add the other 1/2 of hops, boil for 1/2 hour
6. Last 15 minutes of boil, add Irish Moss
7. After chilling, pour into primary fermenter and add water to the 3 gallon mark
8. Pitch yeast

Will make about 2.5 gallons bottled or about a case of 12 oz bottles. Also,I like to pitch the yeast around “blood temperature” or 98 degrees. Last couple of years, I have been doing an open fermentation for the first 12 hours. I use a large grain bag tied over the top. I also do a dry hopping by adding additional hops at this stage.