BYOB English Old Ale

(5 gallons/19 L, extract with grains)
OG = 1.086 FG = 1.022 IBU = 51–65 SRM = 13 ABV = 8.3%

Ingredients

9 lbs. (4 kg) light dried malt extract
1.0 lb. (0.45 kg) crystal malt (10 °L)
2 oz. (57 g) chocolate malt
22 AAU Target hops (60 min.) (2.0 oz./57 g of 11% alpha acids)
8 AAU Hersbrucker hops (10 min.) (2.0 oz./57 g of 4% alpha acids) English brewers yeast
5 oz. (142 g) corn sugar (if priming)

Step by step

Add two gallons (7.6 L) of water to your pot. Add crushed specialty grains to the steeping bag. Tie bag and place into pot. Bring temperature of water and grains to 155 °F (68 °C) and steep for 30 minutes. Remove the grain bag from the steeping water, squeeze out excess water and discard bag and grains. Bring steeping liquid to a boil. Remove from heat and add all malt extract.

Bring wort to a boil and add bittering hops. Allow the wort to boil for 50 minutes. Add the aroma hops and boil 10 minutes. Put 3.5 gallons (13 L) of cold water in your 6.5-gallon (25 L) primary fermenter and add the hot wort. Cool the wort to 75 °F (24 °C) and pitch your yeast. Keep the fermenter in an area that will maintain a constant temperature of below 75 °F (24 °C) , but no lower than 60 °F (16 °C) After 5 days, transfer to your secondary fermenter if you are using one.

Condition your beer for 7–10 days or until it clears, but no longer than 14 days, then bottle your beer using 5 oz. (142 g) of priming sugar in 1 cup of water. Store your beer at 70–75 °F (21–24 °C) to carbonate and age in the bottle for at least 10 days.