All ingredients fresh and ground right before packing:
6.6 pounds, unhopped light malt extract
2 lbs light dried malt extract
1 pound, crushed 2-row british crystal malt ~40L
1/2 teaspoon, Burton water salts
2 ounces, Northern Brewer Pellets (6.2%AA) (60 min. boil)
1/4 teaspoon, Irish Moss (15 minutes)
1 ounce, East Kent Goldings (whole) (5 minute boil)
1 pkg Dry Ale Brewing Yeast
1 ounce, East Kent Goldings (dry hop last 7 days before)
5 oz Priming Sugar
1 Muslin Grain Steeping Bag
Start with 5--1/2 gallons tap water. Steeped crushed crystal malt in a grain bag while the liquor and Burton water salts went from tapwater temperature up to 165F. Removed grain bag and let wort drain out of it. After boiling down to 5 gallons, OG was 1071, so I added an additional 1/2 gallon of boiled water (not a big deal, but hop utilization would have been different with a 6 gallon boil). By the way, Chicago water is quite soft---I suspect distilled would be close enough.
Fermentation in glass, with blowoff, at 68F. Dryhops simply stuffed into the primary after fermentation ended, seven days before bottling.
SKU: BBB Al's Special Lon