Brewing Method: Partial Mash
Yeast: Wyeast 1028 London Ale
Yeast Starter:
Batch Size: 5 US gal
Original Gravity: 1.052
Final Gravity: 1.010
Alcohol Content: ~6 %
Total Grains: 9.25
Color:
Extract Efficiency: %
Hop IBU's: 63
Boiling Time: 90 Minutes
Primary Fermentation: 4 Days @ 68 Degrees F
Secondary Fermentation: 1 Week @ 68 Degrees F
Additional Fermentation: 2 Weeks in Keg @ 68 Degrees F

Grain Bill:

7 lbs LME Syrup Muntons
1 lb AME Dry Muntons
1 lb Pale Ale Malt (Grain) Muntons 2-row
.25 lbs Crystal 40L Briess

Hop Bill:

2oz Fuggles 4.2% 90 minutes
1oz Fuggles 4.2 % 60 Minutes
1 oz Kent Goldlings 4.5% 15 minutes
1 oz Kent Goldlings 4.5% (Dry Hop in primary fermenter)

Mash Schedule:

1 gallon for the Pale ale bring to 160 degrees and hold for 45 min

Brewers Notes:

Breiss 2-row pale ale for malt to be mashed from 155-165 degrees for 45 min before adding to wort. Now add gypsum. When wort reaches 150 degrees add crystal and keep for 20 min until 180 degres. Remove grains, afdd malts and bring to a simmering boil. Now add 90 min hops, 60 min hops and 15 min hops with moss. Take the O.G. and figure out the amount to krausen. Keep in a sterilized container in the fridge. Pitch yeast when temp is ~70degrees. Sterilize oak chips by boiling them for ten minutes and add dry hops to beer. Transfer to secondary after 4 days and store for 1 week. Now keg and Krausen with the wort in the fridge. Keep kegged for a week or two or until beer is tasty!!!