Ingredients for 5 gallons:

• 6 Ibs. Munton's Light Unhopped syrup
• 1 Ib. Munton's Wheat Unhopped syrup
• 1/2 Ib. Crystal-malt (20 Lovibond)
• 1/2 Ib. Victory malt
• 1 tsp. Irish Moss
• 1 1/2 oz. Challenger Pellets (12 HBU)(60 min)
• 1 1/2 OZ. Liberty Pellets (3 min)
• Wyeast #1056 American Ale yeast or Whitbread
• Dry ale yeast
• 3/4 corn sugar to prime

Start the Wyeast culture according to package instructions. Culture to 350 mL if time allows. Crack and steep grains in 2 1/2 gallons of 170°F water. Remove grains and bring water to a boil. Turn heat off; add and dissolve malt extracts. Return to a boil; add Challenger hops and Irish Moss. Boil for 57 minutes; add Liberty pellets and boil an additional 3 minutes. Remove from heat; add cold water to 5 gallons and cool to 65-75°F. Pitch yeast. Ferment 7 to 10 days. Rack to bottling bucket; prime, age and enjoy!

• O.G.: 1.042
• F.G.: 1.011 ±.001