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1/2 lb 6-Row
1/2 lb UK Chocolate
1/2 lb Special Roast
1/2 lb Carafa II (dehusked)
6 lb Pale Liquid Malt Extract
1 oz Willamette (60 min.)
1/2 oz Willamette (30 min.)
1/2 oz Willamette (5 min.)
Wyeast 1335 British Ale II™
White Labs WLP007 Dry English Ale
Mangrove Jack's British Ale M07
1 tsp Brew Saltz
1 tsp Irish Moss
If you chose liquid yeast, prepare the yeast according to the directions on the back of the package. If you chose a dry active yeast, you will need to add it after the wort has cooled, step 13.
Put grains into a grain bag or muslin bag. Heat 2 gallons of filtered water along with Brew Saltz to 162° then turn off heat and add grain bag. DO NOT add grains to water above 165° F.
Let temperature rest down to 152° F and hold for 20 minutes. Stir grain bag gently from time to time and leave pot uncovered.
Remove grain bag and let it drain into the brew pot. DO NOT squeeze grain bag.
Rinse grains over brew pot by slowly pouring 1 cup of HOT water over the top of the grain bag. Discard grains.
With the heat off, add malt extracts and stir. Turn on heat and while stirring bring to a boil.
Make note of the time the boil starts and add 1 oz of Willamette hops. Do not boil too hard, make sure it is a calm boil.
After 30 mins of boiling add 1/2 oz Willamette hops.
After an additional 20 mins of boiling add Irish Moss.
Boil another 5 mins and add last 1/2 oz Willamette hops.
After an additional 20 mins of boiling add 1 oz Tettnang hops along with the Irish Moss.
Boil a final 5 mins then turn off heat and gently stir for a few minutes. Cool the wort and add to fermenter on top of 2 gallons of very cold water. HINT: 8 lbs of filtered ice = 1 gallon of water.
Top off to 5 gallons. After the wort cools to 80° or below open the yeast package and pour the contents on top of the wort.
Ferment for 7-10 days at 68°-72° F.
Optional: You can transfer from primary to secondary after 5 days and leave in secondary for 7 days.
The final specific gravity should be 1.010-1.012. To bottle, rack into bottling bucket. Heat 12 oz of water and 3/4 cup dextrose in microwave for 2 minutes then add to bottling bucket. Stir together gently and thoroughly. Bottle and cap. Store at room temperature 7-10 days. Chill as needed and enjoy!