5 gallons at 1100 (24 degrees P); 96 IBU; 7 to 8.5 percent ABV
20 pounds (kilograms) US two-row lager malt
0.2 ounces (6 grams), black patent malt, added at end of boil
Mash one hour at 155 degrees F (66 degrees C), then mash out by adding sparge water to raise the mash temperature to 170 degrees F (77 degrees C).
For an extract recipe, substitute pounds (kilograms) of pale dried malt extract for the malt.
Hops:
3 ounces (grams), 165 minutes, Cluster (6 percent AA)
2 ounces (grams), 165 minutes, US Goldings (4.5 percent AA)
1 ounce (28 grams), dry hop, East Kent Goldings (5 percent AA)
Yeast should be the old Ballantine’s strain–Wyeast 1056 or White Labs WLP 001–although there’s no reason why other English-derived yeast wouldn’t work.