Ingredients:

• 5.00 g - Epsom Salt (MgSO4) (Mash 60 min) (Misc)
• 5.00 g - Gypsum (Calcium Sulfate) (Mash 60 min) (Misc)
• 4 lbs 10.1 oz - Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) (Grain)
• 1 lbs 6.9 oz - Carared (Weyermann) (24.0 SRM) (Grain)
• 10.6 oz - Caramel/Crystal Malt - 30L (30.0 SRM) (Grain)
• 5.2 oz - Caramalt (Thomas Fawcett) (15.0 SRM) (Grain)
• 5.2 oz - Wheat Malt, Pale (Weyermann) (2.0 SRM) (Grain)
• 0.5 oz - Pacific Gem [13.9%] - Boil 60 min (Hops)
• 1.00 tsp - Irish Moss (Boil 10 min) (Misc)
• 0.4 oz - East Kent Goldings (EKG) [6.7%] - Boil 10 min (Hops)
• 0.2 oz - Pacific Gem [13.9%] - Boil 10 min (Hops)
• 1 pkgs - Nottingham (Danstar #-) (Yeast)
• 1 lbs 1.6 oz - Light Dry Extract (8.0 SRM) (Grain)
• 0.7 oz - East Kent Goldings (EKG) [6.7%] - Dry Hop 4 days (Hops)
• 0.7 oz - Pacific Gem [13.9%] - Dry Hop 4 days (Hops)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.045 (11.2° P)
Final Gravity: 1.010 SG (2.7° P)
Alcohol by Vol: 4.5%
Color SRM: 9.3  Color Sample 
Bitterness IBU: 30.5
Recipe Type: all-grain
Yield: 5.00 US Gallons

Source: Darren Oakley