Larry Maler

Method:

1. Boil and cool 2 gallons of water. Pour into sanitized containers (glass gallon jugs from apple juice or cider are ideal) and refrigerate overnight.
   
2. Bring 3 gallons of water to a temperature between 150°F and 160°F. In a grain bag, steep the crystal rye and 120L crystal for 30 minutes. Drain well, & rinse off the grain into the pot.
   
3. Add 0.4 oz of Citra hops. Bring to a boil and boil for 30 minutes.
   
4. Remove from heat. Add the 4 lbs of DME, stir well to dissolve. Bring back to a boil for 15 minutes.
   
5. Add another 0.4 oz of Citra hops. Boil another 15 minutes.
   
6. Remove from heat. Add honey and stir well to dissolve. Leave covered for 15 minutes to allow the honey to pasteurize.
   
7. Cool the wort in the pot. (Cool to the point that the water from the fridge plus the wort in the pot will mix to your desired temperature. that temperature depends on the yeast you've chosen. Look up optimal temps for that yeast, from the company that makes it, online.)
   
8. Using a sanitized funnel for this step, pour 1 gallon of the cold water from the fridge into the sanitized fermenter. Pour the wort into the fermenter. Top off with the second gallon of water from the fridge. Mix with a long sanitized paddle.
   
9. Pitch a yeast starter, or simply the yeast itself. Dry yeast should be properly rehydrated first, according to manufacturer instructions.