Measured Original Gravity: 1.072 SG Measured Final Gravity: 1.008 SG Actual Alcohol by Volume: 8.37 %
Now What 1. Steep specialty grains for 30 minutes at 150 degrees F 2. Bring water volume to 5.75 gallons 3. Add DME and LME 4. Boil for 60 minutes 5. Add Williamette Hops and boil for 45 minutes 6. Add Irish Moss and boil for 15 minutes 7. Add Saaz Hops and boil for 8 minutes 8. Cool wort to approximately 70 degrees F 9. Transfer wort to primary fermenter and aerate 10. Add yeast 11. Ferment in primary for 7 days at 70 degrees F 12. Add vanilla extract to secondary fermenter 13. Transfer beer to secondary and rest for 7 days 14. Bottle / Keg according to carbonation preference