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.

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