Spotted Calf Cream Ale

Put liquid extract in warm water. (makes it easier to pour later). Heat 2.5 gallon water to 164°F. Add grains and steep for 60 minutes @ 154°F, +/- 2°F. Increase to 170°F and drain grain bag into kettle. Bring water to boil. Once boiling, remove kettle from heat and add extracts. Once it begins to boil, set timer for 60 minutes. Add hops as per schedule. After 60 minute boil, cool to 100F as rapidly as possible. Fill fermenter with 2 gallons of cold distilled water. Add cooled wort and top off with cold water to make 5 gallons. Take OG reading. Seal the fermenter and rock back and forth for a few minutes to aerate the wort. Once temperature is 78° or lower, add yeast
After 2 weeks, sanitize all bottling equipment. Bottles, caps, tubing etc.
Mix 5oz. Priming Sugar with 16oz. of water and bring to boil. Cool and add to your bottling bucket.
Siphon beer into the bottling bucket and mix with priming sugar. Gently stir. Do not splash as this may cause off flavors to develop.
Fill bottles and cap. Store at room temp. for 2 weeks. After 2 weeks bottles can be stored cold.