Ingredients for 5 gallons:

• 7 lbs. Alexander's Pale Extract
• 1 1/2 oz. Roasted unmalted barley
• 1 lb. light crystal malt (20-40 Lov)
• 1/2 tsp. Irish moss
• 2 oz. Mt. Hood hops (8.6 HBU's) (60 minutes)
• 1/2 oz. Cascade hops (2.3 HBU's) (3 minutes)
• Wyeast #1028 London or M&F dry ale yeast
• 3/4 cup corn (priming) sugar

Start the Wyeast culture in advance according to package instructions. Bring 3 gallons of water to a boil, remove pot from heat. Please the cracked crystal and roasted unmalted barley in a straining bag and steep in the hot water for 15 minutes. Remove the grain bag and add malt extract; Stir until dissolved. Return to heat, bring mixture back to a boil, add boiling (Mt. Hood) hops. Boil for a total of 60 minutes. With 30 minutes remainig, add Irish Moss. With 3 minues remaining, strain int heat-tolerant fermenter; Add cold water to the five-gallon mark. Cool to 65° F; add yeast. Ferment for 7 to 10 days, transfering to a secondary fermenter after 4 days (optional). Prime with corn sugar, bottle, age for 4 to 6 weeks.

• O.G.: 1.048
• F.G.: 1.009 ±.001