WITBIER RECIPE:   THIS RECIPE REQUIRES A SIMPLE STOVE TOP MASH PROCEDURE TO CONVERT. FOR MORE DETAILS, GO TO OUR WEBSITE.   1) IN 5 GALLON POT, HEAT 1.5 GALLONS OF WATER TO 160F, TURN OFF BURNER, ADD AND SUBMERGE GRAIN SOCK, COVER AND LET REST FOR 30 MINUTES. IN ANOTHER POT, HEAT 2 GALLONS WATER TO 180F.   2) LIFT GRAIN SOCK AND PLACE IN A STRAINER OVER THE KETTLE. POUR THE 2 GALLONS OF 180F OVER THE GRAIN SOCK, RINSING THE GRAIN’S SUGARS INTO THE KETTLE. DISCARD SOCK AND REMOVE STRAINER. BRING TO A BOIL FOR 60 MINUTES. ADD DRY MALT EXTRACT AND BITTERING HOPS AT BEGINNING OF BOIL.   3) ADD LIQUID MALT EXTRACT AND FINISHING HOPS LAST 15 MINUTES OF THE BOIL.   4) CRUSH SPICES IN THEIR BAG WITH A MALLET, ADD LAST 10 MINUTES OF THE BOIL.   4) AT END OF BOIL, CHILL WORT BELOW 80F IN ICE BATH AND THEN SIPHON TO SANITIZED PRIMARY BUCKET.  TOP UP WITH COOL WATER TO 5.25 TOTAL GALLONS. AERATE WORT.   5) TAKE GRAVITY READING.   6) ADD YEAST.   7) FERMENT BEER FOR 7 DAYS IN BUCKET AND SIPHON TO SANITIZED 5 GALLON GLASS CARBOY FOR 7 -12 DAYS (UNTIL FERMENTATION STOPS AND BEERS CLEAR.)   8) PRIME WITH 5OZ CORN SUGAR OR 1 1/4 CUPS DME AND BOTTLE.   TIPS: The larger the boil volume, the lighter colored the beer will be.