Dark Asteroid

(5 gallons/19 L, extract with grains)
OG = 1.067 FG = 1.016 IBU = 31 SRM = 24 ABV = 7%

Ingredients

6 lbs. (2.7 kg) Munich liquid malt extract
0.8 lb. (0.36 kg.) light dried malt extract
1 lb. (0.45 kg.) Briess Victory® malt (28 °L)
0.5 lb. (0.23 kg) caramel malt (60 °L)
0.25 lb. (0.11 kg) Briess Blackprinz® malt (500 °L)
1.1 lb. (0.5 kg) muscovado sugar (0 min.)
8 AAU East Kent Goldings hops (90 mins) (1.1 oz./32 g at 7.2% alpha acids)
Wyeast 1968 (London ESB), White Labs WLP002 (English Ale) or Lallemand Windsor yeast
2⁄3 cup corn sugar (if priming)

Step by Step

Place all the milled grains in a muslin bag, add to 2 gallons (7.6 L) of water at 165 °F (74 °C), and keep at 150–155 °F (66–68 °C) for 30 minutes to 1 hour. Remove the bag, rinse with hot water, and combine this water with that from the partial mash. Stir in the malt extract and bring to a boil. Add hops and boil 90 minutes. The remainder of this recipe procedure is the same as the all-grain version.