| A: | 9# pale 2-row malted barley |
| 8oz cara-pils malt | |
| 2oz roasted barley | |
| B: | 2.5qt water heated to 167F |
| C: | 4.5qt water heated to 170F |
| D: | 1oz Northern Brewer hops |
| E: | 0.5oz Northern Brewer hops |
| F: | 1.5oz Styrian Goldings hops |
| F: | Wyeast #1098 (British Ale) |
| 1. | Crush (A) in roller mill. Dough-in with (B) to hit 152F strike temperature, hold for 90 minutes, mash out at 168F. |
| 2. | Sparge with (C), collect 6-7gal into brew-pot. |
| 4. | Add (D) and boil 60 minutes, (E) and boil 30 minutes, add (F) during last 1 minute. |
| 6. | Cool with chiller into fermentation vessel (target OG 1.050), pitch (F) and relax. |
| 7. | Bottle when SG is 1.018. |
Servings: 40