Brewing Method: Partial Mash
Yeast: Wyeast London ale or 2 pkg dry ale
Yeast Starter: I use @ 16-20 starter
Batch Size: 5 US
Original Gravity:
Final Gravity:
Alcohol Content: %
Total Grains:
Color: Rich brown
Extract Efficiency: %
Hop IBU's:
Boiling Time: 60 minutes
Primary Fermentation: 7
Secondary Fermentation: 10
Additional Fermentation: 3 weeks in bottle

Grain Bill:

4 lbs amber malt extract
4 lbs pale DME2
2 lb clover honey
6 oz molasses

Specialty grains
1 lb 60l crystal
4 oz chocolate malt
4 oz black patent

Hop Bill:

1 oz Chinook 60 minutes
1 oz Fuggles 40 minutes
1 oz Kent goldings 20 minutes
1 oz Kent goldings end of boil

Mash Schedule:

Crack grains, place in muslin boiling bag and steep for 20 minutes at @ 170F, then sparge. Add malt extract, DME, honey and molasses slowly and bring to boil. Depending on water hardness may consider adding gypsum or water salts. Add hops at above schedule. Irish moss 1 tspn for last 15 minutes.

Brewers Notes:

Ice bath to cool, top off to 5 gallons. Add yeast and blow off hose/fermentation lock. Primary ferment 7 days. Rack to secondary for 10 days. Bottle/keg with 3/4 cup corn sugar. In bottle for 3 weeks at room temp before moving to cellar temps. Serve chilled.