Goals for this recipe:

• quantity: 5 gal
• starting SG: 1.045 - 1.055
• finishing SG: 1.010
• ABV: 4 - 5%
• bitterness: 30-40 IBU
• color: 15-17 SRM (copper)

Extract Recipe:

Malt bill:

• 6.25 lb. light malt extract (liquid)
• 0.6 lb. 40 L crystal malt (crushed)
• 0.25 lb. 90 L crystal malt (crushed)
• 0.5 lb. victory malt (crushed)
• 1 oz. roasted barley (crushed)

Hop bill:

• 2 oz. Cascade (bittering)
• 1 oz. Challenger (flavor, aroma)
• 1 oz. Cascade (aroma)

Yeast:

• Wyeast #1056 (American Ale)

Other:

• 2 tsp. gypsum
• 1 tsp. Irish moss

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 malt extracts and gypsum. Bring to boil.
5. Add 2 oz. Cascade hops. Boil 60 minutes.
6. With 20 minutes remaining, add Irish moss.
7. With 10 minutes remaining, add 1 oz. Challenger hops.
8. With 5 minutes remaining, add 1 oz. Cascade hops.
9. Cool with wort chiller to ~ 75° F and add to 3 gallons of water in carboy. Top up to 5 gallons.
10. Pitch yeast.
11. Bottle when fermentation is complete.
12. Age in bottles approximately three weeks.