Little Crazy Belgian Pale Ale

Start Yeast (slap pack)
Grind steeping grains
Bring 1 gal water to 155 F,
Partial mash @ 150 F for 30 min
Sparge grain bag into fermenter with 1 gal 170 F water
Add 1 gal water to wort, bring to boil
Add extract and sugar, bring to boil
Add boiling hops, boil 60 minutes
Add / splash 2 gal cold water into fermenter
Cool wort to 95 F
Add wort to fermenter
Measure OG
Pitch yeast between 65-80 F
Ferment 3-4 weeks for most recipes.

Bottling:
+Determine # of bottles needed.
+Sanitize bottles using approx. 5oz/gal bleach/H2O mixture, triple rinse.
+Calculate the desired volumes of CO2 using the beer priming calculator. 2.2 volumes is typical for this brew.
+Remove 3-5 oz of brew for measuring the final gravity.
+Add corn sugar to 2 cups of H2O, boil for 15 minutes then cool to 75-85 degrees.
+Add sugar/water mixture to brew and stir lightly.
+Connect siphoning tubes (2), hose, anti-sediment cap and bottling valve, fill completely with water.
+Fermenting pail must be higher than the bottling surface.
+Quickly insert the anti-sediment cap end into the pail and press bottling tube down to start water thru valve and into a pot. Continue until brew completely fills siphon and starts coming out into the pot. * I use the grain bag over the siphon end in the pail to restrict the flow of sediment.
+Discard liquid in pot and begin filling bottles.
+Avoid overflowing bottles, space is needed in bottles for proper pressuring of brew.