• 6 2/3 lbs. amber malt extract
• 1 1/2 lb. Alexander's amber malt extract
• 1/2 lb. Black Patent malt
• 1/2 lb. crystal malt
• 1 tsp. gypsum
• 1 1/2 oz. Kent Golding hops (bittering)
• 1/2 oz. Liberty hops (aroma)
• 1 package English ale yeast
• 3/4 cup corn sugar (priming)

Place crushed black patent and crystal malt in water and steep at 155°F for 30 minutes. Remove spent grains and add malt extract, gypsum, and Kent Golding hops. Boil for 1 hour. Add Liberty hops for the last 5 minutes of the boil. Cool wort and pitch yeast. Ferment 10 to 14 days. Bottle, using corn sugar. Age for 10 days.

• O.G.: 1.055