Recipe Type: Extract
Yeast: WLP002 British ALe
Yeast Starter: nope
Additional Yeast or Yeast Starter: nope
Batch Size (Gallons): 5
Original Gravity: 1.037
Final Gravity: 1.009
IBU: 15
Boiling Time (Minutes): 60
Color: 21
Primary Fermentation (# of Days & Temp): 14 days at 68*
Tasting Notes: Tell you when it's done

Extract:
4 lbs. light DME
.25 lbs. chocolate malt
.25 lbs. black patent malt

Hops:
.5 oz UK Fuggle pellet, 5.1AA
.25 oz Amarillo leaf, 7.0AA

-While bringing 2 gallons of water to a boil, steep choc. and black patent malts in a muslin bag
-Remove the bag once water is boiling, remove from heat, add 3 lbs of light DME, return to boil
-Add Fuggle and begin 60 min boil
-At 15 minutes remaining, add rest of light DME and 1 tsp Irish moss
-At 10 minutes left, add Amarillo

-Cool to 80*F, add to fermenter with 3 gallons of spring water, pitch WLP002 British Ale yeast

-Bottle after 14 days in primary, or when FG reaches 1.009

ABV is approx. 3.6%