OCTOBERFEST

Ingredients: 6 1/2 lbs Munich Liquid Malt Extract 1 lb Amber Dry Malt Extract 12 oz of caramel grains 2 oz of Willamette Hops 1 package of Yeast

Directions: 1.Fill your brew pot with 2 gallons of water and bring temp up to 150-165 degrees F 2. Once temp is reached, pour grains into grain bag and place in water for 20 minutes 3. After time is up, remove and discard bag. DO NOT SQUEEZE BAG, you will get alot of tannin's out it that which will make you beer very tart. Just let it drip into pot 4. Bring your water up to a slow rolling boil. 5. Add the liquid Malt Extracts and Dry Malt Extracts to the water. 6. Continue to stir to ensure it doesn't stick to the bottom of the pot 7.Once dissolved, add 1 oz of the hops, and boil for 40 minutes 8. After time is up, add the other 1 oz of hops and boil for 20 minutes 9. At the end of the 20 minutes, terminate the boil, and cool the wort down to 60-70 degrees F 10. Transfer the wort from the pan into the bucket (remember to strain it) and add water to equal 5 gallons 11.Gently stir the wort, and then pitch the yeast, DONE! 12. Once the fermentation is complete, rack into a keg and carbonate or rack into a new bucket, add priming sugar and bottle, ENJOY!