4.5 pounds unhopped light dry malt extract
0.5 pounds dark crystal malt
0.5 pounds dark brown sugar
1 ounces English Kent Goldings 60 minutes before end of boil
0.5 ounces Fuggles 60 minutes before end of boil
0.5 ounces Fuggles 30 minutes before end of boil
0.5 ounces English Kent Goldings 10 minutes before end of boil
0.5 ounces English Kent Goldings 2 minutes before end of boil
dry Whitbred Ale or Munton-Fison ale yeast or "Brewer's Choice" Wyeast "London" or "British" or "Irish"
ale
1 teaspoon gypsum or "Burton Salts" added to boil water
Notice that the recipe calls for unhopped, light, dry malt extract. Use unhopped extract because you're
going to add your own hops. Use light-colored extract because you're going to get some color from the
crystal malt. Use dry malt because you can measure it out, unlike syrups. The crystal malt should be
"cracked." Your homebrew supply store can do that for you. Steep the crystal malt for 30 minutes in
your water at 150 degrees F. Then strain the husks out, bring the water to boil, add the gypsum or salt,
and add the dry malt. After the wort has been boiling for 10 minutes, add the first hops and follow the
hop schedule indicated above. Hops are English hops. Brown sugar can be added as soon as the boil
starts. If you use dry packaged yeast, use the above brands. Others are lousy! Or, if you have access to
Wyeast, use any of the above yeasts. If you like the recipe, vary only the yeast, and you get a
somewhat different beer next time! Whitbred dry yeast and Wyeast "British" ale are the same yeast.