Ingredients for 5 gallons of Pale Ale
| 6.6 | lb. | light liquid malt extract |
| 1 | lb. | light dry malt extract |
| 1 | lb. | Crystal malt (20 L.) |
| 1 | lb. | Munich malt (toasted 10-15 min.) |
| 1 | oz. | Chinook pellets approx. 12 HBU (boil 60 minutes) |
| 1 | oz. | Fuggles (boil 10 minutes) |
| 1 | oz. | Fuggles (boil 2 minutes) |
| 1 | tsp. | East Kent Goldings hop oil (added at kegging or bottling) |
| 1 | pkg. | Wyeast 1028 London Ale yeast |
| 1 | tbsp. | Irish Moss |
| Starting gravity | 1.054 |
| Ending gravity | 1.014 |
| Alcohol by volume | 5.25% |
Place Munich malt on cookie sheet and bake in oven at 350°F for 10 or 15 minutes.
Crack Crystal & Munich malts, add to 2 gal. water into brew pot, heat water & grains to 170 turn off heat, cover and let steep for 1 hour. Remove grains.
Reheat to boiling add liquid and dry malt extracts, add Chinook pellets.
After 30 minutes add Irish moss.
After another 20 minutes add 1 ounce Fuggles
After another 8 minutes add 1 ounce Fuggles
After another 2 minutes remove wort from heat and cool
Add to primary fermenter with approx. 3 gallons of water and pitch yeast when cooled to 70 degrees, put on air lock.
After approximately 1 week rack to secondary.
Keg or bottle when clear, approximately 2 or 3 weeks. Add East Kent hop oil to keg or bottling bucket.
Note: instead of hop oil you can dry hop in the secondary with 1 ounce East Kent Goldings hop plugs.
I have been making (and modifying) this recipe for about five years now (and the last couple of years I make 15 gallon batches exclusively). This is the latest incarnation. I hope it works out as well for you as it has for me.
Phil