Mash all grains at 152°F (67°C) in 1.75 gallons (6.6 L) of water. Sparge with 1.25 gallons (4.7 L) water. Add the extract to the collected wort, top up with enough water to make 5.5 gallons (20.8 L) of liquid, and bring to a boil. Add 0.5 oz. (14 g) NZ pacific Gem and 0.75 oz. (21 g) NZ Hallertauer and boil for 60 minutes. Add 0.75 oz. (21 g) NZ Hallertauer, Irish moss, and juniper berries. Turn off heat. Rest for 10 minutes and have a homebrew.
Chill wort to 70°F (21°C) and transfer to primary. Pitch the yeast and ferment for up to a week at 65 to 70°F (18 to 21°C). Transfer to secondary and ferment for another one to two weeks. Bottle the beer, and condition in the bottle for one to three weeks. This beer improves for up to a year. The cedary flavors of the juniper berries mellow slightly but become more complex. Tastes like the smell of sitting around a cedar campfire.