Place crushed grains in 2 gal. (7.6 L) of 150° F (68° C) water and let steep for 30 minutes. Then strain, rinse with 3 qt. (3 L) hot water, and discard the crushed grains, reserving the approximately 2.5 gal. (9.5 L) of liquid to which you will now add malt extract and 75-minute hops. Bring to a boil.
The total boil time will be 75 minutes. When 15 minutes, remain add the 15-minute hops. When 10 minutes remain, add the Irish moss and zinc fortified yeast. When 1 minute remains, add the 1-minute hops. After a total wort boil of 75 minutes, turn off the heat.
Immerse the covered pot of wort in a cold water bath and let sit for 30 minutes or the time it takes to have a couple of homebrews.
Then strain out and sparge hops and direct the hot wort into a sanitized fermenter to which 2.5 gal. (9.5 L) of cold water has been added. If necessary, add additional cold water to achieve a 5 gal. (19 L) batch size. Aerate the wort very well.
Pitch the yeast when temperature of the wort is about 70° F (21° C). Once visible signs of fermentation are evident, ferment at a temperature of about 55° F (13° C) for about one week or until fermentation shows signs of calm and stopping. Rack from primary to a secondary and add the dry hops. Lager the beer at temperatures between 35 and 45° F (2–7°C) for 4 to 8 weeks.
Prime with sugar and bottle or keg when complete.
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