6 gallons, extract with specialty grains; OG = 1.051; FG = 1.011 to 1.013
- 5 lbs. Telford’s amber malt extract
- 8 oz. British crystal malt
- 2 oz. chocolate malt
- 1 lb. Turbinado sugar
- 3 oz. Fuggle hops (5% alpha acid), 2.5 oz. for 75 min., 0.5 oz. for 30 min.
- 2-qt. starter of good yeast
Step by Step:
Infuse the grains in 0.5 gals. of hot water (about 150° F) for 30 minutes. Rinse the grains into the kettle with hot water, and add water and the malt extract to 3 to 3.5 gals. of wort.
Bring to a boil. Boil 15 minutes and add 2.5 oz. hops. Boil 45 minutes and add 0.5 oz. hops and the sugar. Boil 30 minutes more for a total boil of 90 minutes.
Cool the wort as quickly as possible, adding enough cold, boiled water to bring the volume to 5 gals. Aerate thoroughly and pitch yeast.
Keep the temperature as cool as possible, and allow the beer to ferment out, racking to a secondary when the kraeusen (foamy head) falls.
Follow normal bottling procedures.