Steep grains in 2 ½ gallons of water at 155° F for 45 minutes.
Remove grains, and add extra-pale and wheat extracts. Stir constantly to dissolve.
Heat to a boil and continue to stir well so mixture doesn’t boil over or scorch the bottom of the pot. Add the bittering addition of Crystal hops. Boil for 45 minutes.
Add remaining flavor Crystal hops and boil for 15 minutes.
Remove from heat and cool to 80°.
Pour into primary fermenter.
Add enough cool water to bring volume to 5 ¼ gallons.
Use hydrometer to take a gravity reading. Original gravity (OG) should be 1.052.
Pitch yeast and ferment for 5–7 days.
When primary fermentation is complete, transfer beer into secondary fermenter for another 5–7 days.
Take a final gravity (FG) reading. It should be 1.012.
Transfer beer into bottling bucket, add the water-diluted priming sugar, stir gently, then bottle and cap. This handcrafted beer will taste best after 3 weeks or more of storage.