Sanitize all your equipment: Carboy, tubes, buckets, sparging bags, funnels, etc.
Boil 3 gallons of water in an extra large pot. Place malts in a grain bag and simmer in the water over heat for 45 minutes. Then remove bag from the liquid.
Stir in the malt extract and bring to a boil. Add in the mosaic leaf hops. Boil for 15 minutes. Then add the cascade hops and allow to boil for an additional 15 minutes. Stir as needed.
After the leaf hops have spent their time add the saphir hop pellets and floc tablet. Continue boiling for 5 minutes. Then add the centennial and cascade pellets. Continue boiling for ten minutes.
Place a straining/sparging bag in a 5 gallon racking bucket (preferably with a spigot). Line a large strainer with cheesecloth and place over the bucket. Strain the wort into the bucket. What the cheesecloth doesn't catch, the bag should.
Once everything is strained out, transfer the liquid carefully to a carboy. Add cold water to bring the volume up to 5 1/2 gallons. Take your measurements at this time.
Allow the liquid to cool to room temperature. Then pitch your yeast. Cover with a sanitized rubber stopper with a blow off tube attached. Put the end of the blow off tube into a container partially filled with water to catch any excess sediment. Place in a cool dry, and dark place, shielded from light.
After 3 or 4 days, activity should stabilize. At this point, remove the blow off tube and put a sanitized air lock on top. Allow the yeast to do its work for another 10 to 12 more days. There should be very little activity after this period.
After a couple weeks in the carboy, you can bottle or keg your beer. Carefully siphon out the liquid into a racking tun with a straining bag. Do not disturb the sediment in the bottom of the carboy. Again, be sure to sanitize all your equipment and bottles. Take your final readings at this point. ABV reading should be around 1. Inotial reading is around 8. Subtract the one for an estimated ABV of around 7%.
Boil 1 cup of water and 1 cup priming sugar. You can use corn sugar, or cane sugar. Go a little lighter if using cane sugar. Whisk this into the beer. Then transfer to bottles or keg. Cap the bottles or seal the keg. Place in a cool dark place to do secondary fermentation. Allow to sit for about 2 more weeks.
After 2 weeks, the secondary fermentation should be complete. Your ale is ready to drink. Chill and serve.Prost!
