Recipe Type: Extract
Yeast: Whitelab British Ale
Yeast Starter: no
Additional Yeast or Yeast Starter: n/a
Batch Size (Gallons): 5
Original Gravity: 1.051-1.053
Final Gravity: 1.012-1.013
IBU: 37
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 4-5
Additional Fermentation: n/a
Secondary Fermentation (# of Days & Temp): 4-5
Tasting Notes: estery, hop, malt aroma

Steep 1# of crushed 40L Crystal Malt in 1/2 gallon of water for 20 minutes @ 150F.
Strain the grains into brew pot and sparge with 1/2 gallon of water @ 150F and press dry.
Add 1.5 gallons of water and bring to a boil.

Remove pot from heat and add;

6# light DME
1oz Northern Brewer (bittering hop)
1 tsp Burton water salts

Add water to a total volume of 2.5 gallons and boil for 45 minutes then add,
.25 oz Challenger (flavor hop)
1 tsp Irish moss

Boil for 5 minutes then add;
.5 oz Northern Brewer (flavor hop)

Boil for 9 minutes then add;
.25 oz Northern Brewer

Boil for 1 minute, remove pot from stove and cool for 15 minutes.
Strain the cooled wort into primary fermenter and add cold water to obtain 5 gallons.
When wort temperature is below 80F pitch yeast.
Ferment for 4-5 days or until fermentation slows then siphon into secondary fermenter.

Bottle when fermentation is complete with
.75 cup of corn sugar.