(5 gallons/19 L, partial mash)

OG = 1.061  FG = 1.020 IBU = 27  SRM = 33  ABV = 5.6%

Ingredients

3 lbs. (1.36 kg) English pale ale malt
0.5 lb. (0.23 kg) extra dark crystal malt (120° L)
2 lb. (0.91 kg) rye malt
1 lb. (0.45 kg) wheat malt
0.5 lb. (0.23 kg) black barley (500° L)
3 lbs. (1.36 kg) dark dried malt extract
1 cup molasses
4 AAU Fuggle hops (60 min.) (1 oz./28 g at 4% alpha acids)
8 AAU Northern Brewer hops (15 min.) (1 oz./28 g at 8% alpha acids)
1 Tbsp. caraway seeds (toasted and crushed) Wyeast 1098 (British Ale) or White Labs WLP007 (English Dry Ale) or Wyeast 1084 (Irish Ale) or White Labs WLP004 (Irish Ale) yeast
2/3 cup corn sugar (if priming)

Step by Step

Heat 2.5 gal. (9.6 L) of water to 164 °F (73 °C). Crush grains and mix in, settling mash at about 152 °F (67 °C). Hold at this temperature for 60 min. Wash the grains with 2.5 gal. (9.6 L) water at 168 °F (76 °C). Toast the caraway seeds over medium on a stove until aromatic. To the run-off add dried malt extract and molasses. Total boil is 60 min. Bring to a boil, add Fuggle hops, and boil 45 min. Add Northern Brewer, boil 15 min. more. Remove from heat and add caraway. Steep 30 min. then begin cooling. Top off in fermenter with water to make 5.25 gal (20 L). Chill to 68 °F (20 °C) and pitch yeast slurry. Ferment at 65 °F (18 °C) for 10 days. Rack to secondary if you prefer and cool to 50 °F (10 °C). Lager for three weeks at this temperature. Prime with corn sugar and bottle or keg and force carbonate.

All-grain recipe: Increase mash water to 4 gal., (15.1 L) sparge water to 5 gal. (19 L). Increase pale malt to 8 lbs. (3.6 kg); crystal and black barley to 10 oz. (283 g) each. Omit dry malt extract, but the rest of the procedure is the same.