MASH:
7 pounds 2 row
1 pound crystal malt (40L)
1/4 pound black patent malt
1/4 pound chocolate malt
1/4 pound flaked barley
***1-1/2 pound honey (put in the boil)***
BOIL TIME:
65 minutes
HOPS:
1 oz. willamette (5.2 a. acid) for 30 minutes
1 oz. cascade (4.7 a. acid) for 30 minutes
YEAST:
Ale (Wyeast - British Ale)
OTHER:
1 teaspoon gypsum
1 teaspoon irish moss
Original Gravity: 1.056
Finish Gravity: 1.014
Alcohol: 5.5%
Add your gypsum to water and dissolve. Then:
Mash in grains at 122 F, for 30 minutes
Starch conversion at 152 F, for 90 minutes
burn out the mash at 168 F, for 10 minutes.
sparge and bring to a boil. Add your honey. 35 minutes into the boil add your hops. Let boil for thirty
minutes and chill to 68 F. Add your ale yeast and let ferment for 6-10 days. Secondary for 15 days and
bottle.