Steep crushed malted grain in 3-4 gallons of 150° water for 30 minutes.  Strain out grain, then bring wort to a boil.  When boiling starts, remove pot from burner and slowly add 1 lb of the dried malt extract (DME), stirring to dissolve.   Return to a boil, then add 0.25 oz. of Magnum hops and boil for 60 minutes.  With 15 minutes remaining add 1 Carrageenan Tablet and 0.50 oz Tettnang hops.

At the end of the boil turn off the heat, and thoroughly mix in the remaining dried malt extract (DME). Add 2 gallons of cold water into a sanitized fermenter. Strain the hot wort into the fermenter, then top up to the 5.5 gallon mark with water. Add yeast when the temperature of your wort is less than 70°, and begin fermenting. After 5 days of fermentation zest 2 limes, 1 lemon, and 1 orange, then peel and grate 0.25 oz fresh ginger, combine with citrus peel and add into the fermenter. After 7 days check the specific gravity of your beer. When final gravity is reached bottle or keg as desired.