Goals for this recipe:

Note: This recipe doesn't really have goals. I wrote the recipe down in about five minutes before running off to the homebrew store, and without doing any sort of calculations. It should be something appropriate to the style but I don't have anything more specific than that. In my first batch, the starting SG was 1.036. Yours will vary.

• quantity: 5 gal
• starting SG: ???
• finishing SG: ???
• ABV: ???
• bitterness: ???
• color: dark brown

Malt bill:

• 3 lb. light malt extract syrup
• 6 oz. 60L crystal malt
• 4 oz. Chocolate malt

Hop bill:

• 1.5 oz. Fuggle (60 min)
• 0.5 oz. Fuggle (5 min)

Yeast:

• Wyeast #1318 (London Ale Yeast III)

Procedure:

1. Place crushed grains in two muslin bags and add to 1.5 gallons of water.
2. Heat water to 150-170° F and hold for 30 minutes.
3. Remove grains and discard. Sparge with hot water.
4. Add 1.5 oz. Fuggle hops. Boil 60 minutes.
5. With 5 minutes remaining, add 0.5 oz. Fuggle hops.
6. Cool with wort chiller to ~ 75° F and add to water in carboy. Top up to 5 gallons.
7. Pitch yeast.
8. Bottle when fermentation is complete.
9. Age in bottles approximately three weeks.