Brewing Method: Extract
Yeast: British Ale Yeast (WYeast Labs)
Yeast Starter:
Batch Size: 5 US Gallons
Original Gravity: 1.042-46
Final Gravity: 1.010-12
Alcohol Content: 4-4.4 %
Total Grains:
Color:
Extract Efficiency: %
Hop IBU's:
Boiling Time: 60 minutes
Primary Fermentation: 6 days
Secondary Fermentation: 7 days
Additional Fermentation: n/a

Grain Bill:

6 lbs. of Light malt Extract
1 lb. Medium Crystal Malt (cracked)
2 tsp. of Gypsim or Burton Water Salts

Hop Bill:

1 oz. N. Brewer Hops (Bittering)
1/2 oz. Cascade Hops (Aroma)

Mash Schedule:

Pour 1 quart heated water (168F) into a 4-6 quart pan on top of the 1lb. medium crystal malt. Let stand for 45 minutes in an insulated cooler, or in the oven.

Sparge into a 4-5 gallon kettle with 2 gallons of hot water (168F) for 10 minutes.

Bring to a boil, remove from the heat and add 6lbs. malt extract.

Return to heat. At boil, add 1/2 oz. bittering hops and gypsum salt.

30 minutes later, add other 1/2 oz. of bittering hops.

Another 30 minutes, add aroma hops, remove from heat and allow to sit for 15 minutes.

Brewers Notes:

Good traditional beer. Good color, with a bit of a bitter ending.