Make yeast starter:
Make "Crystal Tea": Boil approximately 1 gallon of water, remove kettle from heat, add crushed English Crystal malt. Allow mixture to steep in
the covered kettle for 20-30 minutes. Pour through sieve and save "tea" for later use.
Boil wort: Dissolve malt extracts into the "Crystal Tea" made earlier. Add enough water to fill kettle within 3 inches of top. Boil for 15 minutes.
Add 1 ounce of Perle hops and boil for 30 minutes. Add 1/2 ounce of Perle hops and boil for additional 45 minutes. Turn off heat and steep for
20 minutes with remaining 1/2 ounce of Perle hops.
Collect wort and sparge hops: Pour hot wort through sieve into sterilized plastic bucket. Then pour approximately 1 quart of near-boiling water
over the hops. Add boiling water to bring bucket level to within one inch of top. Cover and allow to cool.
Pitch your yeast: After wort has cooled to room temperature, siphon into your sterilized carboy and add yeast starter. Insert one end of siphon
tubing into a #6.5 stopper and insert in carboy. Place other end into a jar filled with cold water.
Ferment beer: Allow the beer to ferment at room temperature (ideally $70 F°), away from sunlight for 4-7 days, or until the foam subsides to
about 1/2 inch. Add 1 ounce of imported German Hallertauer hops to carboy. Allow beer to ferment an additional 7 days.
Bottle: Prime with 3/4 cup of corn sugar and allow 2 weeks before sampling. This beer improves with 1 month refrigerated aging.
Comment - yeast never got started, batch spoiled in carboy.