3.15 lbs. Amber LME (Briess)
1.00 lbs. Sparkling Amber DME (Briess)
.5 lbs. Crisp Amber Malt
.5 lbs. Crisp Brown Malt
.125 lbs. Simpson's Chocolate Malt
.75 oz. East Kent Goldings hops, 5.4% AA (60 minutes)
Danstar Windsor dry ale yeast, one 11 gram packet, rehydrated & attemperated
Shooting for around 1.032 OG and ~15-17 IBUs.
*Notes: I added more H2O for boil (3 gallons vs. 2 3/4) because of the lesser volume of LME for this recipe, plus the use of specialty grains that reduce the boil volume by a little from what they absorb.*
Ended up with what seems like maybe a little less than 5 gallons, with an OG of 1.033. Pitched the yeast into 72F wort, a little warmer than normal, but this is due to using more H2O in the brew pot, and having a little less refrigerated water to top off with.
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