Goals for this recipe:

• quantity: 5 gal
• starting SG: 1.050
• finishing SG: ?
• ABV: 4 - 5%
• bitterness: 35-40 IBU
• color: 10 SRM

Mini-mash Recipe:

Assumptions:

• Mash efficiency: 70%

Malt bill:

• 4.1 lb. light malt extract syrup
• 2.25 lb. British pale ale malt
• 0.8 lb. (13 oz) 40 L crystal malt
• 0.3 lb. (5 oz) Carapils malt
• 0.2 lb. (3 oz) Flaked barley malt
• 0.1 lb. (1 oz) Black malt

Hop bill:

• 2 oz. Goldings (bittering)
• 1 oz. Fuggle (bittering, flavor)
• 1 oz. Fuggle (flavor, aroma)
• 0.5 oz. Goldings (aroma)

Yeast:

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

Other:

• 2 tsp. gypsum
• 1 tsp. Irish moss

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 extracts and gypsum. Bring to boil.
7. Add 2 oz. Goldings hops. Boil 60 minutes.
8. With 40 minutes remaining, add 1 oz. Fuggle hops.
9. With 20 minutes remaining, add Irish moss.
10. With 10 minutes remaining, add 1 oz. Fuggle hops.
11. With 5 minutes remaining, add 0.5 oz. Goldings hops.
12. Cool with wort chiller to ~ 75° F, strain to remove the large amount of hop debris, and add to 2.5 gallons of water in carboy. Top up to 5 gallons.
13. Pitch yeast.
14. Bottle when fermentation is complete.
15. Age in bottles approximately three weeks.