In "Hot-Rod Your Beer-Making Kit," I discuss how you can brew excellent beer using a beer kit. This recipe makes 2 gallons (7.5 liters) of beer, suitable for fermentation in a 2.1-gallon kit. The ingredients are readily available from your local homebrew supply store or from Internet-based retailers. We’ve specifically chosen the hops quantities so that you can purchase in 1-ounce increments without leftovers, and the quantity of liquid malt extract corresponds to small quart-sized jugs of extract. Just remember—BUY FRESH!
3.15 lb (1.43 kg) pale liquid malt extract
4 oz (113 g) Caramel 40, crushed
0.50 oz (14 g) Citra at 20 minutes
0.50 oz (14 g) Citra at 2 minutes
0.50 oz (14 g) Cascade at flameout
0.50 oz (14 g) Centennial at flameout
0.50 oz (14 g) Cascade at dry hop (7 days)
0.50 oz (14 g) Centennial at dry hop (7 days)
1 package White Labs WLP001 California Ale, or
1 package Wyeast 1056 American Ale, or
½ package Safale US-05
Place 1 quart (1 liter) of cold water in a 3-gallon (10-liter) or larger stockpot, place crushed Caramel 40 malt in a mesh bag, and place the mesh bag in the cold water. Heat the stockpot over medium heat until the temperature of the water and grain reaches 155°F (68°C). Remove the grain, add the malt extract, top up with 2 gallons (7.5 liters) of water, and bring to a boil. Boil for 20 minutes, following the hops schedule. Chill the wort to 66°F (19°C) and transfer to the fermentor. Top up to 2 gallons (7.5 liters) total if needed and add the yeast. Ferment 10 days at 66°F (19°C), then add dry hops. Bottle after 7 days of dry hopping.