steep grains in 3 gallons water @ 150*f for 30 minutes remove grains bring to boil. Remove from heat then add pale malt syrup and chinook hops boil for 45 minutes then add crystal hops and irish moss boil for another 15 minutes remove hops then add perle hops and boil for 5 minutes remove hops and add water to make 5 gollons of wort chill wort to 65-70*f airate wort well to oxegenate it then pitch lager yest
ferment at 50*f for 4 weeks then 60*f for remander of fermentation
for priming boil 2 cups of water then add 1-1/4 cup of muntons dry malt extract then when cooled gently mix in wort thern let rest 1/2 hour before bottling let prime at 70*f for 4 weeks in bottles then store in cool place and enjoy