Ingredients:

• 1 lbs - Rice Hulls (Briess) (0.0 SRM) (Grain)
• 11 lbs 8.0 oz - Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) (Grain)
• 2 lbs - Caramel Malt - 60L (Briess) (60.0 SRM) (Grain)
• 8.0 oz - Caramel/Crystal Malt -120L (120.0 SRM) (Grain)
• 8.0 oz - Carapils (Briess) (1.5 SRM) (Grain)
• 1.0 oz - Willamette [5.5%] - First Wort (Hops)
• 0.5 oz - Cascade [5.5%] - First Wort (Hops)
• 0.5 oz - Simcoe [13.0%] - Boil 40 min (Hops)
• 0.5 oz - Willamette [5.5%] - Boil 40 min (Hops)
• 0.5 oz - Cascade [5.5%] - Boil 20 min (Hops)
• 0.5 oz - Simcoe [13.0%] - Boil 20 min (Hops)
• 0.5 oz - Willamette [5.5%] - Boil 20 min (Hops)
• 0.25 tsp - Irish Moss (Boil 10 min) (Misc)
• 1 pkgs - London Ale (White Labs #WLP013) (Yeast)
• 1 pkgs - London Ale (White Labs #WLP013) (Yeast)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.077 (18.6° P)
Final Gravity: 1.021 SG (5.3° P)
Alcohol by Vol: 7.5%
Color SRM: 17.4  Color Sample 
Bitterness IBU: 65.2
Recipe Type: all-grain
Yield: 5.00 US Gallons

Source: Marc F. Quince