5 gallon, extract with grains; OG = 1.056; FG = 1.015; IBUS = 35
- 6.6 lbs. Telford’s amber malt extract syrup
- 1 lb. Muntons amber dry malt extract
- 0.5 lb chocolate malt
- .75 lb. roasted black barley
- 8.7 AAU Magnum hops (0.67 oz. of 13% alpha acid) (bittering)
- 3.7 AAU Kent Golding hops (1.0 oz. of 3.7% alpha acid) (aroma)
- California V Ale yeast (White Labs WLP051) or London Ale III (Wyeast 1318)
- 3/4 cup of corn sugar for priming.
Step by Step:
Steep crushed chocolate malt and roasted black barley in 3 gallons of water at 150º for 30 minutes. Remove grains from wort, add malt syrup and dry malt extract to wort, and return to a boil. Add Magnum hops and boil for 60 minutes. Add Golding hops for the last 5 minutes of the boil.
When done boiling, strain out hops, and add wort to 2 gallons, pre-boiled, cooled water in a sanitary fermenter, and top off with pre-boiled cool water to 5.5 gallons. Cool the wort to 80º F, aerate the wort and pitch your yeast. Allow the beer to cool over the next few hours to 68º to 70º F, and ferment for 7 to 10 days or until specific gravity reading stays constant. Bottle your beer, age for at least 3 weeks for full flavor and enjoy!
Replace amber syrup and powder with 9 lbs. British pale malt, and mash your grains at 155º F for 45 minutes. Collect enough wort (approximately 7 gallons) to boil for 90 minutes and have a 5.5 gallon yield. Decrease bittering hops to 6.5 AAUs of Magnum hops (0.5 oz of 13.0 alpha acid) to account for increased hop extraction efficiency in a full boil. The remainder of the recipe is the same as the extract.