SUBMITTED BY VIRGIL "JEFF" MADDEN

• 1-4lb. can of cream ale malt extract


• 2 lbs Muntons extra light dried malt extract


• 1 lb malto dextrine


• 1 oz cluster hops more or less to get 7HBU bittering


• 1 half -1oz. cascade hops flavor depending on your taste


• 5 gallons of soft water, columbus city water is soft enough!


• 1-175 ml package of wyeast 2007 pilsen lager yeast

Put 1 gal. of water in your kettle add dried malt and malto dextrine. Stir till dissolved then add canned malt bring to a boil lower heat to a medium boil add cluster hops boil for one hour stirring every ten minutes or so. Take out cluster hops and add the cascade hops boil for an additional 15 minutes turn off heat. Remove hops if you like you can add 1 oz of cascade hops for aroma for 3 to 5 mins. WITH THE FIRE OFF STEEP ONLY!! Take kettle to fermenter which should have the other 4 gals of water in it. Add the contents of the kettle and stir well. Check the temperature. When it is 75-80°F pitch the yeast and let ferment 1 week. Put in secondary fermenter and reduce temperature to 45°F. Bottle after 2 weeks and store at 45°F for 6-8 weeks and it s ready! ENJOY!! This is a very smooth creamy beer with a thick creamy head with about a 4.5% alcohol content. Serve chilled about 40-45°F.

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