(5 gallons, extract and grain)

Ingredients:

• 3 lbs. Alexander’s Light Malt Extract
• 1 lb. Light Munich malt
• 4 oz. British crystal malt, 50° to 60° Lovibond
• 2 oz. Chocolate malt
• 1.5 oz. Fuggles hops (3.2% alpha acid), for 60 min.
• Ale yeast such as Wyeast Scottish Ale Yeast

Step by Step:
As you bring three to 5.5 gals. of water to a boil, add the malt extract. At the same time prepare three quarts of 160° F water with crushed Munich, British, and chocolate malts.

After the grain has steeped for 30 to 40 minutes or when the kettle begins to boil, strain liquid into the kettle with the malt extract.

When the boil commences, add hops. Boil for 60 minutes. No finishing hops. Cool and pitch yeast.

Bottle or keg according to your normal methods.

    OG 1.030