4 1/2 lb Light Dry Malt; 2.1 k
8 oz Crystal Malt; 227 grams
2 oz Munich Malt; 57 grams
3 1/2 oz Crushed Chocolate Malt; add
-to mash; 99 grams
8 oz Dark brown sugar; 227 g
4 oz 100% Dextrin Powder; 113 g
1/2 ts Gypsum
3/4 ts -Salt
2 oz Bittering hops; Fuggle or
-Willamette; 57 grams
1 oz Aromatic hops; Northern
-Brewer dry hops ; 28 g
-Water to 5 US gallons
-or 19 litres water
3/4 c  Corn sugar; for primimg
1/2 oz Ale yeast; 14 grams

Starting Specific Gravity: 1.047 Final Specific Gravity: 1.015 Alcohol by
vol 5%

If your recipe contains Munich or Crystal Malt, place the cracked or ground
grain in a kitchen pan, cover with water, heat to approximately 150F (66
C), cover & let stand (either on the stove top or in the oven) 45 minutes
to 1 hour before youre actually ready to start to work. Place a colander
over your boiling kettle (pot) & pour in the grain, letting the water
collect in the pot below. Rinse through the grain with hot water, at least
130 degrees F (54 C) but no hotter than 170F (77 C) until a clear runoff is
obtained. Discard the grain. The liquid becomes part of the boil.
Thoroughly dissolve the following; Dry Malt, any sugar EXCEPT the priming
sugar (used for bottling), Dextrin Powder, Gypsum and Salt in two or more
gallons of water (as much as possible). Heat to a rolling boil. Stir in the
Bittering Hops along with the Chocolate Malt and boil 30 minutes more,
adding Aromatic Hops during the last two minutes. (If you are using hop
pellets, you may dry hop, adding the pellets to the fermenter just proir
to fermentation instead of putting them in the boiling kettle.) At the end
of the boil, the wort should be cooled as quickly as possible to a
temperature between 70 and 85 degrees F (21-27 C), so the yeast can be
added.(If you wish measure starting specific gravity) Fermentation: Siphon
your cooled wort into one or more sanitized glass jugs (or fermentors),
filling no more than 2/3 full. (Annes note the total amount of liquid
should be 5 American gallons.) Add the yeast, attach a airlock to each
container and allow fermentation to proceed. In 5 to 7 days, when apparent
yeast activity has ceased and it taste like dry, flat beer, you are ready
to bottle. Siphon beer carefully into secondary container, do not disturb
sediment. (Annes note: if this is done TWICE, the second time a day or so
later, there will be almost no sediment in the beer.) Boil priming sugar
and stir in carefully. Siphon primed beer into clean bottles and cap (allow
some headspace.) Check ales after week or two. (Weve found that they are
most drinkable after 3 weeks.) MAKES: 5 US gallons