step 1 assemble grains in lautering vessel or chessecloth wrappings for sparging

spargin is the process of soaking grains in hot water like a tea

step2 heat 5 gallons water to 180 fahrenheit in large vessel

step 3 turn off heat once water is at 180 sparge by submergin cheese cloth or lautering vessel in water for 60 minutes with no heat leave lid on

should be 160 after 45 minutes

step 4 add hops last 15 minutesand then
bring to boil on high briefly for a few minutes

step 5 add molasses 1/2cup or to color preference

step 6 make yeast starter using red star cuvee yeast or lavlin ec variants of champagne yeast
starting yeast in an airlocked decanter using some must that has been allowed to cool and 1/3 cup brown sugar and allow to proof

allow must to cool all night in kettle

step 7 after you yeast starter has shownb proof poor yeast starter into must when the must is below 90 degrees fahrenheit and attach airlock.

wait for 17 days

rack off to 2.5 gallon glass party dispenser
add 1/2cup brown sugar to the 2.5 gallons of beer in the dispenser
bottle away

repeat until all beer has been bottled

store at room temperature and wait 30 days before frigding

brewers note: if you are not using one pint flip tops use less sugar this amount of sugar will cause more co2 pressure then a champagne bottle, i do use this amount personally because i know the engineering of my bottles and that they can handle it.

always check to make sure you are using safe amounts of pressure when home priming