Brewing Method: Extract
Yeast: Wyeast 1098 British
Yeast Starter: 1 Qt or used direct pitch vial
Batch Size: 5 Us Gallons
Original Gravity: 1.048
Final Gravity: 1.014
Alcohol Content: 4.5 by volume %
Total Grains: 1 Pound Crystal 40l
Color:
Extract Efficiency: %
Hop IBU's: 40
Boiling Time: 60min
Primary Fermentation: 5 days@65 degrees f
Secondary Fermentation: 14 days@65 degrees f
Additional Fermentation:

Grain Bill:

6 Lbs Williams Maris Otter Extract Syrup
1 Lb Pale DME
1 Lb Crystal 40l

Hop Bill:

1.4 Oz Cascade (5.7% alpha)Boiling for 60 Minutes (I boil full volume and get excellent utilization. Use more for same bitterness if you only boil part at a time.)

2 Oz Cascade finishing at conclusion of boil but before chilling

1 Oz Cascade Dry in Secondary

Mash Schedule:

Steep crystal malt 30 min@ 155 degrees f

Brewers Notes:

Steep Crystal in 2 Gallons 155 degree water for 30 minutes. Remove grain. Bring kettle volume up to 6.75 gallons (Aased on my evap rate with a large diameter 8 gallon kettle. Adjust as necessary.) and bring to boil. Remove from heat and add malt extract and boiling hops. Boil 40 minutes, add 1/2 tblspoon irish moss and boil additional 20 minutes. Remove from heat and add finishing hops when boil subsides. Wait at least 10 minutes before you chill wort. Chill and aerate wort. Pitch when below 80 degrees.

When fermentation slows (should be within 5 days) rack to secondary with dry hops. Bottle or keg as you normally would (i prime with 3/4 cup corn sugar and bottle) after 14 days in secondary.

Please email me if you brew this recipe and let me know what you think!!!