Sanitize all fermenting and bottling equipment before each step in the process.
Boil 2 gallons of water in a 5 gallon pot. Place The malts and cardamom in a brewing bag. Simmer for 45 minutes.
remove the bag and drain it into the wort. Whisk in the extract and the berries. Bring back to a boil. Then add the cascades, mighty axe, and mosaic hops. Boil for 30 minutes. Then add the tetnang hops and flocking tablet. Continue boiling for another 15 minutes.
Strain the wort well through cheesecloth into a sterilized Brewing bucket. Then, transfer to a carboy. Add clean cold water directly to the wort in the carboy until you get to about 6 gallons. Allow the wort to continue cooling.
Once it is down to room temperature, add in the yeast. Place a blow-off tube in the top of the carboy to allow excess material and gas to escape during the active period of the yeast. Put the carboy in a cool dry place where it won't be disturbed or exposed to light for about a month.
After about 3 days, the yeast activity should slow down enough to replace the blow off tube with an airlock. At this time, add the dry hops, and cover with an airlock. Let it ferment for another 10 to 14 days.
After a couple weeks, there should be little to no yeast activity. You will know this by limited or non existent bubbles in the airlock. At this time, you can bottle or keg the ale.
Boil 1 cup corn sugar or similar sugar in a cup or 2 of water. Transfer the beer from the carboy to a bottling bucket carefully. Use a Siphon, and be careful not to suck up the sediment from the bottom of the carboy. Going through another filter is a good idea here as well.
Once the beer has been strained into the bottling tub, whisk in the corn sugar mixture. Then transfer the beer to your bottles or kegs. Cap and allow to ferment for a couple weeks, then open and enjoy.
