Blonde Bimbo

Ingredients:
6.6 lbs of light extract 4 ounces Caravienne malt 12 ounces of Carafoam Malt 1 teaspoon of Irish Moss (clarifier) 1 ounce of Willamette Hops (bittering) 1 ounce of Cascade Hops (Flavor) White Labs # WLP060 yeast (California Ale)

Directions:
1. Fill your pot with 2 gallons of water and bring temperature up to 168 degrees 2. Place grains into bag and place in water for 30 minutes 3. After the 30 minutes, remove bag. Be sure not to squeeze the bag, let it drain on its own. Squeezing the bag will allow tannins into the beer which will make the beer tart. 4. Bring wort to a slow boil 5. After boil has started, add 1 ounce of the Willamette hops 6. Boil for 45 minutes 7. after the 45 minutes, add the 1 ounce of Cascade Hops 8. Boil for 5 minutes, then add the Irish Moss 9. Boil for 10 minutes then remove from heat and begin cooling the wort 10 Once the wort temperature has dropped to between 75-80 degrees, rack into your fermenting bucket 11. Raise the water level to 5 gallons and then pitch the yeast. 12. Once the fermentation is complete (7 days), rack into a keg and carbonate or rack into a bucket with priming sugar, bottle, let sit for at least 1 week, then enjoy.