Red Hawk Ale

5 gallons, extract/specialty grains;

Ingredients:

• 6 lbs. amber malt extract
• 1 lb. crushed crystal malt
• 1 lb. light dry malt extract
• 2 oz. Willamette hops (5% alpha acid), for 60 min.
• 2 oz. Cascade hops (5.5% alpha acid), after boil Ale yeast
• 3/4 cup corn sugar for priming

Step by Step:

Heat 1 gal. of water to 155° F and steep crystal malt for 30 minutes. Remove grain and add 3 more gals. of water along with extracts. Bring to a boil and add Willamette hops. Stir until malt is completely dissolved. Continue boiling for one hour. Turn off heat. Add Cascade hops and let steep for 10 minutes. Strain wort into sterilized fermenter. Add sufficient sterilized water (water boiled for five minutes) to equal 5 gals. When at 90° F, pitch yeast. Let beer ferment between 60° F and 70° F for at least two weeks or until you are sure the fermentation is complete. Then boil 1 cup water with corn sugar and add this solution to fermented beer for priming. Bottle and cap. Allow to sit at room temperature for a week. Wait at least another week and then open and enjoy!