makes 5 gallons, Extract with Grains

6.6 lbs Light Malt Syrup

½ lb 80L Crystal Malt

2 ounces Roasted Black Barley Malt

1.5 oz. Golding Hops (boil 60 min)

 ½ tsp Irish Moss (boil 60 min) 

.75 cup corn sugar for bottling

White Labs Edinburgh Ale Yeast

 

original gravity 1.052

final gravity 1.015

alcohol content 4.9%

IBU's  24

 

Steep crushed malted grain in 2 gallons of 150° water (tap water is about 130°) for 30 minutes. Don’t fret the temp too much, relax. Remove the grain from the hot water with a strainer, then bring water to a boil. When boiling starts, remove pot from burner and add 1 cup malt syrup. Return to a boil, then add boiling hops and Irish Moss and boil for 60 minutes.  At the end of the boil, turn the heat off, then add remainder of malt syrup and stir to mix, wait 10 minutes to sanitize. Fill your sanitized carboy with 2 gallons of cold water. Strain the hot wort into the carboy and top off to the 5 gallon mark. Add yeast when beer is less than 78°, let cool to about 68 degrees, and ferment and bottle as ususal.