5 gallons, extract with specialty grains

30 IBUs, 20.9 HBUs

Ingredients:

• 1 oz. roasted barley
• 0.5 lb. crystal malt, 40° Lovibond
• 3.3 lbs. unhopped amber malt extract syrup
• 3 lbs. unhopped amber dry malt extract
• 0.5 oz. Northern Brewer hop pellets (8% alpha acid), for 50 min.
• 1 oz. Cascade hop pellets (5.9% alpha acid), for 20 min.
• 2 oz. Kent Goldings hop pellets (5.5% alpha acid), 1 oz. for 10 min., 1 oz. for steeping
• 1/2 tsp. Irish moss
• 2 packs of Doric dry yeast or 1 pack Wyeast 1098 (British Ale)
• 3/4 cup corn sugar for priming

Step by Step:

Steep crushed specialty grains in 6 gal. cold water and heat brewpot. Remove grains at 170° F. When brewpot comes to a boil, add extracts and Northern Brewer hops. Boil 30 min. and add Cascade hops. Boil 10 min. more and add 1 oz. Kent Goldings hops and Irish moss. Boil 10 min. more and add 1 oz. Kent Goldings hops and immediately turn off heat and cover pot. Total boil time is 50 min. Let covered pot steep for 10 min. Cool the wort to below 75° F and siphon into the primary fermenter, splashing while siphoning. Pitch yeast. Ferment at 60° to 70° F until complete, prime, and bottle. Age six weeks before using.

OG = 1.051
FG = 1.012