Gold Beer
8 pounds Extra Light Malt Extract (I used 2 cans of Alexander’s Extra Light)
8 ounces Crystal Malt 20
8 ounce Cara-Pils Dextrine Malt
6 ounces Crystal Malt 40
1 ounce Cascade hops
1 ounce Saaz hops
Irish Moss
Original Gravity 1.056
Finished Gravity 1.014 - 1.020
1 packet Lallemand Doric Yeast
Crush the crystal malts and the dextrine malt and simmer in 1 gallon of water for 1 hour
Strain the grains and add the wort to your brew kettle along with 1 gallon of water
As the wort begins to heat up, slowly stir in the malt extract
After the wort begins to boil, add the 1 ounce of Cascade hops and boil for 45 minutes
Once the wort with the Cascade hops has boiled for 25 minutes, add the Saaz hops and the Irish moss
Chill the wort and add to your fermenter along with an additional 2 gallons of water
Take your hydrometer reading. If the Original Gravity is greater than 1.062 add a quarter gallon of water and retake reading
Pitch the yeast. I generally use the Doric yeast, but use whatever you are comfortable with
At this stage, I open ferment for the first 12 hours, then close fermentation for about a week
After about a week, take another hydrometer reading and if the beer is between 1.014 - 1.020 either bottle or rack to a secondary fermenter
If you want to make a lighter colored beer, cut back on the crystal malts by only adding half of them
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