5 gallons, extract with grain; OG = 1.058; FG = 1.015; 75 IBUs; 5.5% ABV
- 1 Tbsp. gypsum
- 1 lb. English crystal malt
- 2 oz. roasted barley
- 6 lbs. Muntons pale malt extract syrup
- 3 lbs. Muntons light dry malt extract
- 1.5 oz. Columbus hop pellets (13% alpha acid) for 60 min.
- 1 oz. Northern Brewer hop pellets (8.5% alpha acid) for 30 min.
- 1 oz. Liberty hop pellets (4.5% alpha acid) for 5 min.
- 1 oz. East Kent Goldings hop pellets (5.4% alpha acid) for dry hop
- 1/2 tsp. Irish moss
- Wyeast 1335 (British ale II)
- 3/4 cup corn sugar for priming
Step by Step:
Add gypsum to 2.5 to 3.5 gal. of cold, unchlorinated water. Steep crushed grains for 20 min., gradually raising the temperature from 140° to 180° F. Remove grain and add dry malt extract. Bring to a vigorous boil. Total boil is 60 min. At vigorous boil, add Columbus hops. Boil 30 min. and add Northern Brewer hops. Boil 25 min. more and add Liberty hops and Irish moss.
Boil 5 min. more. Chill wort and rack to the primary fermenter. Bring the total volume to 5 gal. by adding cold water. When the wort temperature drops below 80° F, mix and aerate it very well. Pitch yeast at 75° F.
Ferment five to seven days at 65° to 70° F. Rack to secondary fermenter and add East Kent Goldings. Let sit for two weeks or more. Prime, bottle, and condition for two weeks.