Beached Duck Ale

Ingredients:

• 4lb Light Malt Extract
• 2.25lb Light Dry Malt Extract (Powder)
• 14 oz Briess Caramel 80L Malt
• 1.5oz Northern Brewer (60 minutes)
• 1/2oz Northern Brewer (15 minutes)
• 1/2oz Cascade Hops (1 minute)
• 1tsp Irish Moss (1 minute)
• California Lager Yeast (Wyeast #2112)
  
  Place briess 80L malt 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 light malt extract & powder, never letting it boil and stirring constantly.
  When water achieves boil add 1.5oz Northern Brewer hops.
  After 15 minutes of boiling add .5oz Northern Brewer hops.
  With 1 minute remaining add .5oz Cascade hops.
  With 1 minute remaining add Irish Moss.
  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 with ice.)
  After wort is chilled, add to carboy with cold water and then add yeast.
  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 two weeks, the mixture should be ready to be kegged (when bubbling is nearly stopped.)
  Boil 1/2 cup corn sugar in two cups water for twenty minutes and add to keg.
  Add wort to keg.
  Seal and let sit at room temp for a week.
  Chill, and place on tap.