Duck Pond Pale Ale

Ingredients:

• 6lb Pale Malt Extract
• 1lb Light Unhopped Malt (Powder)
• 1lb 20L Crystal Malt
• 1.5lb 2 Row Pale Malt
• 0.5lb Munich Malt
• 2oz Cascade Hops (60 minutes)
• 2oz Cascade Hops (30 minutes)
• 1oz Cascade Hops (5 minutes)
• 1oz Cascade Hops (1 minute)
• 1tsp Irish Moss (1 minute)
• #1028 London Ale Yeast, or sub British Ale Yeast
  
  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 light malt extract & powder, never letting it boil and stirring constantly.
  When water achieves boil add 2oz Cascade hops.
  After 30 minutes of boiling add 2oz Cascade hops.
  With 5 minutes remaining add 1oz Cascade hops.
  With 1 minute remaining add 1oz Cascade 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 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.)
  For 5 gallon keg, boil slightly more than 1/3 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.