Thoroughly clean and sanitize all equipment before brewing, transferring, fermenting, and bottling
Bring 3 gallons of water to a boil. Put the malts in a brewing bag/sack. Put the bag in the water. Then add in the spices. Simmer for 45 minutes.
Remove the bag of malts. Stir in the malt extract. Return to a boil. Add in the mosaic and Zappa hops. Boil for 5 Minutes. Then add the cascade leaf hops
Boil for another 10 minutes. Then add the remaining hops, honey and brown sugar. Stir well to dissolve all the sugars. You can add a flocking tablet or Irish moss at this point, to help clarify the ale. Boil for another 10 minutes.
Strain the wort well into a racking tun (Large container, preferably with a spigot). Then, transfer to a sanitized carboy (fermenting tub or bottle). Add in enough cold water to bring the volume up to 5.5 gallons. The cold water will also cool down the wort, so you can add the yeast without killing it.
When the wort is no longer warm/hot, pitch the yeast onto the wort. Place a blow off tube in a stopper, and cap the carboy with that. Place a container with a little water in it next to the bottle to catch blow off from the fermenting process. Place in a cool dark area where it won't be disturbed for a couple weeks.
After about 3 to 4 days, the activity level of the fermenting should slow down considerably. At this point, switch the blow off tube for an airlock. Let it ferment for another 10 to 14 days.
Look at the activity level of the brew. After about 2 weeks, the yeast will dwindle down to very little activity. You will be able to tell by how fast and how many bubbles form in the airlock.
At this point, it's time to bottle. Sanitize, your bottles, bottle caps, and all equipment used in the bottling process.
Using a siphon or transfer pump, transfer the ale from the carboy to a racking tun. Do this through another filter. Be careful not to suck up the sediment that fills the bottom of the carboy. This is why we start with 5.5 gallons. You will lose at least 1/2 gallon to the sediment (possibly more). Test your ale for measurements of alcohol, sugar, and specific gravity at this point.
Dissolve 1 cup corn sugar or other type of sugar in water on a stove to make sure it is completely dissolved. I also, usually boil my bottle caps at this time (to sanitize them). Let the sugar mixture cool a little. Then whisk it into the wort.
Transfer the ale to the bottles. Cap the bottles. Then, store them in a dark cool place to do a secondary fermentation for at least 2 weeks. Be careful when opening the first bottles that they aren't overly active. Enjoy your own home made ale!
