Directions
Add your brewing salts in your water source. Mash the grains at 155° F (68° C) for 75 minutes or until starch conversion is finished. Mash out at 170° F (77° C) and sparge. Collect 5.78 gallons (22 L) of runoff and bring everything to a rolling boil. Add 10 drops of defoamer. Drop in your hops as directed in the recipe. After a 60 minute boil, chill the wort down to 67° F (19° C) and transfer to your primary fermenter. Pitch your yeast, whether it be a yeast starter, liquid or dry yeast and aerate well. Ferment at 68° F (20° C) for 7 days or until fermentation activity subsides, then rack to secondary and add the dry hops.for 16 more days. Add 2 oz. apple extract or an amount to your desired taste during bottling/kegging.