Make yeast starter: Boil 1 tablespoon malt extract with 1 hop pellet. Cool, then pour into bottle adding yeast culture.
Make ``Crystal Tea'': Combine English Crystal Malt and water in large sauce pan. Bring to boil, simmer for 30 minutes.
Boil wort: Combine malt extract and water in kettle. Apply heat. Pour Crystal Tea through strainer, sparge grains with hot water bringing kettle
up to volume. Bring wort to boil, add 1 1/2 oz. Cascade hop pellets, boil for 45 minutes. Add remaining 1/2 oz. Cascade hops, steep for 20
Collect wort: Pour wort through cheese cloth covered strainer into sterilized bucket. Add hot water to bring bucket level to within one inch of
top. Cover and allow to cool.
Pitch Yeast: Transfer new beer to carboy and pitch yeast on 1 Nov 1993.
Bottle: Prime with about 1/2 cup of clover honey.