Ingredients for 5 gals:

9 1/2 lbs. Briess organic pale 2-row malt
1 lb. Briess organic Munich Malt
1 lb. Weyermann Carahell Malt
1/2 lb. Briess organic caramel 60 ^oL malt
3/4 oz. Organic New Zealand Pacific Gem hop pellets- bittering (42 IBU)
1 oz. Organic English Kent Goldings whole hops- flavor (12 IBU)
1oz. Organic New Zealand Hallertaur hops- aroma
OPTIONAL: 1 oz. Organic German Hallertaur Mittlefrueh hops- dry hop in secondary fermenter
Ale Yeast: Wyeast #1968 Special London Ale, or White Labs #023 Burton Ale
For bottling: 1 1/4 cup Dry Malt Extract or 3/4 cup corn sugar*
Optional ingredients: 1/2 teaspoon Irish Moss

International Bittering Units (IBU’s): 54
Original Gravity (O.G.): 1.060- 1.070
Final Gravity (F.G.): 1.010-1.016
Approximate alcohol content: 6.9%

*If you prefer, you may use 1 cup of organic malt extract or 3/4 cup corn sugar (not included in this kit), or kraeusen with 1 quart of unfermented organic beer (see brewing tip: Kraeusening your beer) for bottling.

Instructions for Brewing:

For expanded directions, go to brewing procedures for all grain recipes.

1. OPTIONAL- Toast 1 pound of the mixed grains at 350 ^oF for 10 minutes.
2. Heat 4 gallons of water to 168 ^oF and add all of the grains in the recipe.
3. After 10 minutes, adjust temperature if needed, and then mash at 150- 152 ^oF for 20- 40 minutes.
4. When starch conversion is complete, raise the temperature to 165- 170 ^oF (optional).
5. Sparge the grains with 3 3/4 gallons of water heated to 170 ^oF.
6. Transfer wort to the brew pot and bring to a boil.
7. Once the wort has reached a rolling boil add 3/4 oz. NZ Pacific Gem hop pellets (bittering) and boil for 40 minutes.
8. Add 1 oz. English Kent Goldings (flavor) and boil 15 more minutes. If desired, add the Irish Moss flakes
9. Add 1 oz. NZ Hallertaur hops (aroma), boil 5 more minutes & turn the heat off.
9. Cool the wort to 65- 75 ^oF and transfer the chilled wort into your sanitized primary fermenting vessel.
10. Shake or stir (with a sanitized spoon!) the unfermented beer vigorously to add oxygen.
11. Add the yeast and ferment in a cool dark place for 4-7 days at 60- 70 ^oF in the primary fermenter.
12. If you have a secondary fermenter, transfer the beer to it when fermentation activity has subsided. If desired, add 1 oz. Hallertaur Mittlefrueh hops to the secondary fermenter for dry hopping.
13. Ferment for an additional 7- 14 days, or until fermentation is complete.
14. Bottle your beer and store at room temperature for the first few days, then in a cool dark place (50- 60 ^oF) for 1-3 weeks. Your beer is ready to drink when it is clear and nicely carbonated.