View source for Batch 21

Ingredients:

* 1 can (3.3 lbs) light malt extract
* 1 can (3.3 lbs) amber malt extract
* 8 oz Cara red malt
* 8 oz black patent malt
* 1 tube White Labs Dry English Ale yeast
* 1 oz fuggle hops pellets 3.8%AA
* 1 oz kent Golding hops pellets 5.7%AA
* 5 oz of priming sugar

Brought 3 qts water to 160F and soaked grains for 45 minutes.  Brought 4 gallons of water to a boil.  Removed from heat and added wort from the soak and the LME.  Returned to a boil.  Added golding hops and started one hour timer.  At 15 minutes, added the fuggle hops.  Cooled in a sink full of cold water and ice to 75F.  Added warm water to bring up to 5 gallons.  Pitched at 72F. -[[User:Morrigu|Morrigu]] 31 December, 2014

IG: 1.052 @ 72F = 1.053 @ 60F

Racked.  Tasty.  Will be a good one.  Too much BP - Cut back next time. -[[User:Morrigu|Morrigu]] 14 January, 2015

Bottled.  A little carbonated despite the extra week in secondary.  Still very tasty.  Still a little cloudy. -[[User:Morrigu|Morrigu]] 7 February, 2015

FG: 1.013 @ 66F = 1.0136 @ 60F = 5.2%ABV


'''Note: Irish moss not used.  Resulted in cloudly color.  Also, use less black patent next time.'''