Amber Haze Ale

Ingredients:

• 7 lbs Light Malt Extract
• 1 lb Crystal 40 Malted Barley
• 1/2 lb Flaked Wheat Malted Barley
• 2 oz Fuggle Leaf Hops
• 1 oz Kent Goldings Pellet Hops
• 2 packets Nottingham Dry Yeast
• 2 teaspoons Irish Moss
• 3/4 Cups Corn Sugar
  
  Place malted barley in grain bag and let sit in 2 gallons of water as the water heats to 170 degrees.
  At 170 degrees pull out the grain bag and slowly stir in 7 lbs light malt extract, never letting it boil and stirring constantly.
  When water achieves boil add Fuggle hops.
  After 50 minutes of boiling add 1/2 oz of the Kent Goldings hops.
  With 2 minutes remaining in the 60 minute boil add the remainder of the Kent Goldings hops.
  Pull wort off burner and place lid on it for cooling down to nearly room temperature. (I usually let the kettle sit in some cold water.)
  Place 1 1/2 cup of 80 degree water in a clean cup with the 2 packets of dry Nottingham ale yeast. Let sit for 15 minutes or until wort is cooled.
  Add two gallons of cold water to 5 gallon carboy.
  Add wort to 5 gallon carboy.
  Add yeast to 5 gallon carboy.
  Stir carboy mixture for a few minutes.
  Add water until mixture reaches neck of carboy.
  Seal mixture with water lock and let sit in dark CONSTANT TEMPERATURE of 70 degrees location.
  After a week and a half, the mixture should be ready to be bottled (when bubbling is nearly stopped.)
  Boil 3/4 cup corn sugar in two cups water for twenty minutes and let the mixture cool to room temp.
  Add corn sugar water to clean bucket.
  Add wort to same bucket.
  Mixture is ready to be bottled into clean bottles.
  Let bottles sit in 60 to 80 degree no-direct-light location for two weeks.
  Then open that beer.
  Enjoy!