Wye Hopped Summer Ale

Wye Hopped Summer Ale

(5 gallons/19 L, all-grain)
OG = 1.043   FG = 1.011
IBU = 37  SRM = 6   ABV = 4.1%

Ingredients
6.6 lbs. (3 kg) Maris Otter pale ale malt 
1.1 lbs. (500 g) Munich malt
8.8 oz. (250 g) crystal malt (20 °L)
8.8 oz. (250 g) wheat malt
5.6 AAU Brewers Gold hops (60 min.) (0.7 oz./20 g at 8% alpha acids)
3 oz. (90 g) Bramling Cross hops (5 min.)
White Labs WLP039 (East Midlands Ale), Omega Yeast OYL006 (British Ale I), or LalBrew Nottingham Ale yeast 
¾ cup corn sugar (if priming)

Step by Step
Mash grains at 149 °F (65 °C) for 60 minutes. Batch sparge for 15 minutes at 162 °F (72 °C). Collect enough wort to result in 5.5 gallons (21 L) after a 60-minute boil. Add hops as indicated. After the boil is complete, cool wort down to 65 °F (18 °C) and transfer to fermentation vessel. Add yeast as packet directs. Ferment at 68 °F (20 °C) for one week, then package in keg and force carbonate to 2.4 v/v or prime and bottle.

Extract with grains option:
Replace the pale ale, Munich, and wheat malts with 3.3 lbs. (1.5 kg) Maris Otter liquid malt extract, 1 lb. (0.45 kg) Munich DME, and 1 lb. (0.45 kg) wheat DME. Place the crushed crystal malts in a muslin bag and steep in 4 gallons (15 L) of water as it heats up to 170 °F (77 °C). Turn off heat, remove grains, then stir in malt extracts until dissolved. Boil for 60 minutes. 

Follow remainder of all-grain recipe, topping up fermenter to 5.5 gallons (21 L) after chilling.