2 1/2 lb Pale malt
5 oz Crystal malt (80L)
5 1/2    AAUs
5    % Willamette
1/2 oz Finishing hops (Willamette)
Wyeast #1028: London ale
Bittering hops (1 ounce of 5

This is a 2-gallon batch. Mash in 5 quarts 132 degrees (140 degree
strike heat). Adjust mash pH to 5.3. Boost temperature to 150 degrees.
Mash 2 hours, maintaining temperature at 146-152 degrees. Mash out 5
minutes at 168 degrees. Sparge with 2 gallons of 165 degree water. Boil 90
minutes, adding hops in last hour. Add finishing hops 5 minutes before
end of boil. Ferment at 70 degrees, 6 days in primary, 4 days in
secondary. If you havent tried mashing yet, you really should. You can
start small and grow as equipment and funds permit. Also, by starting
small, you dont have a large sum invested in equipment if you decide
mashing isnt for you. Original Gravity: 1.043 Final Gravity: 1.008 Primary
Ferment: 6 days Secondary Ferment: 4 days

Serving Size: