Instructions: Mash the 3 pounds of plain malted barley using the temperature-step process for partial grain recipes described in Papazians book. Boil 30 minutes, then add the Blue Ribbon extract (the cheap stuff you get at the grocery store) Add Willamette hops and boil another 30 minutes. Add Kent Goldings in last 5 minutes. When at room temperature, pitch yeast.

Ferment at about 68 degrees using a 2-stage process. This turned out refreshing, light in body and taste, with a beautiful head (I used 1 cup corn sugar in priming).

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