Brewing Method: Partial Mash
Yeast: Wyeast 1056 American
Yeast Starter: 1 pint
Batch Size: 5 US gallons
Original Gravity: 1.050
Final Gravity: 1.009
Alcohol Content: 4.7 %
Total Grains: 1 Lb 60 L Crystal
Color:
Extract Efficiency: %
Hop IBU's: 36.1
Boiling Time: 60 minutes
Primary Fermentation: 3-5 days at 65 F
Secondary Fermentation: 1 to 2 weeks at 60-65 F
Additional Fermentation:

Grain Bill:

5-5.5 Lbs of Premier x-tra light DME or 6.5 to 7 Lbs of Alexander's Pale malt liquid extract

Hop Bill:

Kent Golding (5.3%)bitter, 60 minutes, Pride of Ringwood (or equivalent) (6.1%)bitter, 30 minutes, Fuggles (5.4%) flavor, for 15 minutes, your choice of aroma (I like Saaz, just look at my last name "Dedik", that's about as 'czech' as they come) last 1-2 minutes.

Mash Schedule:

Steep crushed grains in 1 1/2 to 2 gallons of 155 to 160 water for 25-30 minutes. Sparge grains from water.

Brewers Notes:

I have found this (and all my other brews) have tasted better when fermented at or near the lowest temperature the yeast your using recommends. With the 1056 American I have had great results with anything from 60-70 F (the lower you go in this range the better). Probably attributed to the clean, non fruity characteristic of this yeast strain. It may take a bit longer, but it is worth the wait. Lower temps will inhibit the bacteria slightly longer than a higher ferment temperatures will, thus giving the yeast time to work and produce alcohol which will kill off any wild yeast strain or bacteria... if it has somehow made it's way into your brew.