London Ale

Recipe Type: Extract

Fermentables
 6.6 lbs M&F unhopped light malt extract
1 lbs Laaglander light dried malt extract
1 lbs crushed 2-row british crystal malt ~40L
 
Hops
 2 oz Northern Brewer Pellets (6.2%AA) (60 min. boil)
.5 oz East Kent Goldings (whole) (5 minute boil)
1 oz East Kent Goldings (whole) (dryhop last 7 days before
 
Other
.5 tsp Burton water salts
.25 tsp Irish Moss (15 minutes)
.5 cup corn sugar for priming
 
Yeast 8 ounces starter from Wyeast #1028
Procedure 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.