(5 gallons/19 L, all-grain)
OG = 1.061 FG = 1.012
IBU = 58 SRM = 6 ABV = 6.5%

Ingredients
12.5 lbs. (5.7 kg) British pale ale malt
16.5 AAU East Kent Goldings hops (60 min.) (3 oz./85 g at 5.5% alpha acids)
2 oz. (57 g) East Kent Goldings hops (dry hop)
Wyeast 1028 (London Ale), White Labs WLP007 (English Dry Ale), SafAle S-04, or LalBrew Nottingham yeast
3⁄4 cup corn sugar (if priming)

Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 0.5 tsp. of calcium chloride and 0.5 tsp. of calcium sulfate to the mash.

This recipe uses a single infusion mash. Use enough water to have a moderately thick mash (1.5 qts./lb./3.1 L/kg). Mash the grain at 150 °F (65 °C) for 60 minutes. Raise the temperature to 168 °F (76 °C) to terminate enzyme activity then recirculate the wort for 15 minutes. Start the sparge slowly and sparge with enough water to collect 6.5 gallons (24.5 L) of wort in your kettle.

Boil the wort for 75 minutes, adding hops at the times indicated in the recipe.

Chill the wort to 64 °F (18 °C), pitch the yeast, and ferment until complete, allowing the temperature to rise to no more than 70 °F (21 °C) during fermentation.

Rack to secondary and dry hop for at least three but no more than seven days. Prime and bottle condition, or keg and force carbonate to 2.5 volumes.

English IPA

(5 gallons/19 L, extract only)
OG = 1.061 FG = 1.012
IBU = 58 SRM = 6 ABV = 6.5%

Ingredients
8.3 lbs. (3.75 kg) Maris Otter liquid malt extract
16.5 AAU East Kent Goldings hops (60 min.) (3 oz./85 g at 5.5% alpha acids)
2 oz. (57 g) East Kent Goldings hops (dry hop)
Wyeast 1028 (London Ale), White Labs WLP007 (English Dry Ale), SafAle S-04, or LalBrew Nottingham yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Use 6.5 gallons (24.5 L) of water in the brew kettle; heat to 158 °F (70 °C). Turn off the heat.

Add the malt extract and stir thoroughly to dissolve completely. Turn the heat back on and bring to a boil.
Boil the wort for 60 minutes, adding hops at the times indicated.

Chill the wort to 64 °F (18 °C), pitch the yeast, and ferment until complete, allowing the temperature to rise to no more than 70 °F (21 °C) during fermentation.

Rack to secondary and dry hop for at least three but no more than seven days. Prime and bottle condition, or keg and force carbonate to 2.5 volumes.