Recipe Type: All Grain
Yeast: London Ale III (Wyeast 1318)
Yeast Starter: 500ml
Batch Size (Gallons): 9
Original Gravity: 1.058
Final Gravity: 1.017
IBU: 24
Boiling Time (Minutes): 60
Color: 23
Primary Fermentation (# of Days & Temp): 7 days at 70°
Additional Fermentation: 14 days conditioning
Secondary Fermentation (# of Days & Temp): 14 days at 70°
Tasting Notes: Full body. Complex hop spice mixes with rye. Earthy hop bitterness. Dried fruit.

This beer is delicious. Previously I made it without the crystal 120, but that malt adds great body and plum/raisin notes to the Hallertau spice. While it is full-bodied it isn't a heavy beer.

As difficult as it is, an extra few weeks conditioning will do wonders. When I tapped it the dried fruit flavors had not developed, however near the end of the keg they come through and really make the beer stellar. I recommend leaving it alone for six weeks after taking it out of primary.

Recipe & pictures at the Midnight Hour Brew-blog