Goals for this recipe:

• quantity: 5 gal
• starting SG: 1.045
• finishing SG: 1.010
• ABV: 5% - 6%
• bitterness: 30-35 IBU
• color: 25-30 SRM

Mini-mash Recipe:

Assumptions:

• Mash efficiency: 70%

Malt bill:

• 3.3 lb. light malt extract syrup
• 1 lb. brown malt
• 2.3 lb. British pale ale malt
• 0.5 lb. 60L crystal malt
• 0.1 lb. (1 oz.) Chocolate malt

Hop bill:

• 1 oz. Northern Brewer (bittering)
• 1 oz. Goldings (flavor)
• 1 oz. Fuggle (aroma)

Yeast:

• Wyeast #1318 (London Ale III) or #1099 (Whitbread)

Procedure:

1. Heat 1 gallon of strike water to 165° F.
2. Add strike water and crushed grains to mash tun, stirring well.
3. Temperature should stabilize around 150° F. Hold this temperature for one hour, checking the temperature every 15 minutes.
4. While mash is being conducted, heat 2.6 gallons of sparge water to 150° F.
5. Recirculate runnings until clear, then sparge and collect a total of 3 gallons.
6. Add malt extract. Steep 4 oz. grated ginger in a muslin bag while bringing to a boil.
7. Add 1 oz. Northern Brewer hops. Boil 60 minutes.
8. With 20 minutes remaining, add 1 oz. Goldings hops.
9. With 5 minutes remaining, add 1 oz. Fuggle hops.
10. Cool with wort chiller to ~ 75° F and add to 2 gallons of water in carboy. Top up to 5 gallons.
11. Pitch yeast.
12. Bottle when fermentation is complete.
13. Age in bottles approximately six weeks.