Goals for this recipe:

• quantity: 5 gal
• starting SG: 1.075-1.080
• finishing SG: 1.015-1.020
• ABV: 7%
• bitterness: 40-45 IBU
• color: 25-30 SRM

Malt bill:

• 6.5 lb. light malt extract syrup
• 1 lb. 60L crystal malt
• 9 oz. Chocolate malt
• 6 oz. Black Patent Malt

Hop bill:

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

Yeast:

• Wyeast #1028 (London Ale Yeast)

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 oz. Fuggle hops and 1 oz. Goldings hops. Boil 60 minutes.
5. With 40 minutes remaining, add 0.5 oz. Goldings hops.
6. With 10 minutes remaining, add 1 oz. Fuggle hops.
7. Cool with wort chiller to ~ 75° F and add to 2 gallons of water in carboy. Top up to 5 gallons.
8. Pitch yeast.
9. Bottle when fermentation is complete.
10. Age in bottles approximately three weeks.