In the brew pot with 2 Gal. water add 1 Lbs of Crystal Rye Malt. Steep grain for 15 min at 170f

Remove grains and sparge with 8 cups water.

Bring brew pot to a boil add LME and DME stir until wort returns to a boil

Add 3 oz. Cascade bittering hops and start 60 min boil timer.

With 20 min remaining add Irish Moss

With 10 min remaining add 1 oz. Willamette flavoring hops and Lemon Grass to brew pot.

After 60 min. remove brew pot from heat let stand for 10 min. then add 1 oz. Cascade aroma hops and Light Brown Sugar.

In the primary fermenter add the bag of ice and 2 tsp of Yeast Energizer then pour the wort over the ice to bring wort temp down to70f top off to 5 gal and pitch yeast

Cover and set air-lock in place

Allow for primary fermentation to take place (aprox. 7-8 days)

then rack to secondary fermenter and add 1 oz. Chinook hops (for dry hopping)

Allow another 10-13 days for secondary fermentation.

Move to refrigerator at 40f for 2 days for cold conditioning.

After cold conditioning is complete bottle or keg and condition for another week.