Recipe Type: All Grain
Yeast: WLP004 Irish Ale
Yeast Starter: One quart slurry from a previous cake
Batch Size (Gallons): 5.5
Original Gravity: 1.049
Final Gravity: 1.013
IBU: 14.9
Boiling Time (Minutes): 90
Color: 27 SRM
Primary Fermentation (# of Days & Temp): 21
Tasting Notes: Scored a 40, and a first place at the San Diego County Fair Homebrew Competition

Efficiency on this batch was 80% This is based on Jamil's recipe. I used Irish Ale yeast because I had it laying around. I would think that this would do well with English or even Cali yeast. The profile is very neutral. Fermented at 64 degrees.

7 pounds pale - Great Western Two Row
.75 lb 80L
.75 lb 120L
.25 Biscuit
.25 Carafa II
.25 Caramunich
.25 Chocolate (American)

.85 oz US Goldings for 60 minutes. 5% alpha acid, I believe.

Mashed at 154 for 60 minutes. I just go the standard 1.25 quarts per pound. Batch sparge split into two equal volumes. Pretty straightforward.