Make yeast starter:
Boil wort: Dissolve malt extracts (and rice syrup) in warm water, taking care to avoid scorching. Boil for 15 minutes before adding any hops. Add 1/2 ounce of each of the hops varieties and boil for 30 minutes. Add 1/2 ounce of the Hallertauer hops and boil for 30 minutes more.
Sparge hops: Boil and additional gallon of water. Pour hot wort through strainer into plastic bucket. Pour approximately 1 quart of boiling water through hops in the strainer. Use more boiling water to bring volume up to 5 gallons.
Pitch yeast: After cooling over night transfer wort to sterilized glass carboy. Add yeast during transfer. Seal carboy with blow-off tube.
Ferment beer: Place carboy in a safe place where the temperature is about 70* F. When foam has subsided to a layer 1/2 inch thick remove blow-off tube and replace with conventional airlock. Allow to ferment 3 more days then dry-hop.
Dry hop (21 May 1994): Add the remaining 1/2 ounce of Cascade hops to dry hop. Dry-hop for 7-10 days.
Triple F NanobreweryAmerican Ale FFF Brewed with all Natural Ingredients Bottle: Prime with 3/4 cup corn sugar or 2/3 cup honey. Bottle. Allow bottles to carbonate at room temperature for 1 week before sampling.