Recipe Type: Partial Mash
Yeast: Edinbaugh Ale Yeast
Yeast Starter: nope
Additional Yeast or Yeast Starter: nop
Batch Size (Gallons): ~4
Original Gravity: 1.060
Final Gravity: 1.020
IBU: 12
Boiling Time (Minutes): 60
Color: 52 HCU
Primary Fermentation (# of Days & Temp): 7 days at 70 F
Additional Fermentation: 1-3 weeks in bottle
Secondary Fermentation (# of Days & Temp): none
Tasting Notes: A lot like guinness, but a bit more bitter.

Ingredients:
-5 oz British Crystal
-2.5 oz British Chocolate
-1 lb Roasted Barley
-3.3 lb. Amber Malt Extract
-3 lb Amber Dry Malt Extract
-1 lb Brown Sugar
-2 oz North Down (5%)
-1 oz US Golding (4.75%)
-1 Edenbaugh Ale Yeast

Hop Additions:
.5 oz. Northdown at 5 minutes
.5 oz. Northdown at 20 minutes
1 oz. US Goldings at 40 minutes

Steep: 55 Minutes at 150 F

Boil: *I used a 3 gal kettle, added to much at once, lost some of the wort, thus not being a 5 gal recipe. I readjusted the recipe to similar what I made (according to the SG).

Pitched yeast at 70 F

Primed with about 3/4 cup of priming sugar boiled in a pint of water (*note-about due to losing some of wort.)

Very Tasty!!!!