Roasted barley and malts were cracked, added to 4 quarts of water to an 8
quart pan and heat to 165-170 degrees and stir in grains. Steep for 30-45
minutes on low heat. Then pour the grain mixture through a strainer into
your boiling kettle. Rinse (sparge) grains with 2 quarts of 160-170 degree
water into boiling kettle.
Meanwhile add 2 gallons of water to boiling kettle and bring to a boil.
When the water is boiling, remove from heat, add malt extracts and MIX
WELL. Return kettle to heat and bring to a boil Add boiling hops and
grain tea and boil for one hour.
When your hour boil is done, turn off the heat and strain into fermenter,
add enough cold water (previously boiled) to yield 5 gallons and pitch
yeast (when cool).
Bottled with diluted and thinned honey when fermenting completes.