Recipe Type: All Grain
Yeast: WLP060 American Ale
Yeast Starter: Yes
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5.5
Original Gravity: 1.055
Final Gravity: 1.014
IBU: 30
Boiling Time (Minutes): 60
Color: 24
Primary Fermentation (# of Days & Temp): 7-10
Additional Fermentation: 7 days cold conditioning
Secondary Fermentation (# of Days & Temp): 14

10lb Maris Otter
1lb Crystal 60
.25lb Chocolate Malt 350L

60 minute boil
.75oz Brewers Gold @60
.5oz EKG @ 30
.5oz EKG @10
Whirfloc @10

I always like to give my beers ample time, but I have rushed this one with good results before. It can go into the keg after three weeks and be ready by week 4. Certainly gets better with age though.