Recipe Type: All Grain
Yeast: Wyeast 1332 Northwest Ale
Yeast Starter: 2L
Batch Size (Gallons): 6.00
Original Gravity: 1.043
Final Gravity: 1.010
IBU: 28
Boiling Time (Minutes): 60
Color: 13 SRM
Primary Fermentation (# of Days & Temp): 14 @ 66-68º
Tasting Notes: Based on Gales Best Bitter

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Recipe: Carolina Gales
Brewer: Chad Ward
Asst Brewer:
Style: Special/Best/Premium Bitter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
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Batch Size: 6.00 gal
Boil Size: 7.94 gal
Estimated OG: 1.043 SG
Estimated Color: 13.0 SRM
Estimated IBU: 28.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
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Amount Item
8 lbs Pale Malt, Maris Otter (3.0 SRM)%
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM)
6.0 oz Wheat, Flaked (1.6 SRM)
3.0 oz Chocolate Malt (450.0 SRM)
0.75 oz Challenger [7.50 %] (60 min)
0.50 oz Williamette [3.80 %] (60 min)
0.50 oz Goldings, East Kent [4.60 %] (15 min)
0.50 oz Williamette [3.80 %] (0 min) (Aroma Hop)
2 Pkgs Northwest Ale (Wyeast Labs #1332) or 2L starter


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 9.07 lb
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Single Infusion, Light Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 12.06 qt of water at 160.7F 150.0F

Notes:
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Recipe adapted from Gales Best in "Brew Your Own British Real Ale" and information on the Gales website. I subbed chocolate malt for black patent and Willamette hops for Fuggles (because that's what I had). You can sub Wyeast 1968 London ESB, WLP002 or Safale S-04 for the yeast, though Wyeast 1332 is reportedly the Gales strain (via Hales brewery in Oregon), so will have the most authentic flavor.