Recipe Type: All Grain
Yeast: WLP013 London Ale
Yeast Starter: 2 pints
Batch Size (Gallons): 5.5
Original Gravity: 1.056
Final Gravity: 1.014
IBU: 42
Boiling Time (Minutes): 60
Color: 14.7 SRM
Primary Fermentation (# of Days & Temp): 7 @ ~75
Secondary Fermentation (# of Days & Temp): 14 @ ~70


8-C Extra Special/Strong Bitter (English Pale Ale)



Size: 5.5 gal
Efficiency: 74.02%
Attenuation: 75%
Calories: 186.84 per 12.0 fl oz

Original Gravity: 1.056 (1.048 - 1.060)
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Terminal Gravity: 1.014 (1.010 - 1.016)
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Color: 14.7 (6.0 - 18.0)
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Alcohol: 5.52% (4.6% - 6.2%)
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Bitterness: 42.04 (30.0 - 50.0)
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Ingredients:

2.0 oz English Chocolate Malt
10 lbs Maris Otter Pale
1 lbs 2-Row Carapils® Malt
.75 lbs 2-Row Caramel Malt 40L

1 ea White Labs WLP013 London Ale

1 oz Challenger (7.5%) - added during boil, boiled 60 min
.25 oz East Kent Goldings (5.0%) - added first wort, boiled 60 min
1 oz East Kent Goldings (5.0%) - added during boil, boiled 30 min
0.5 oz East Kent Goldings (5.0%) - added dry to secondary fermenter

Schedule:
I use an unorthodox mashing method. I dump the grist into the mashing vessel (5 gallon Rubbermaid MLT) and top off with hot water to bring the mash to 153 °F and let it set for 30 minutes. Drain off the first runnings, then repeat. Drain off the second runnings then sparge with the remainder of the 8 gallons of water I started with.