2 cans of Golden Light Liquid Malt Extract
1 lb Golden Light Dry Malt Extract (DME)
1 lb Crystal 60L
1 lb Victory Malt
1 oz Nugget 60 minutes
1 oz Challenger at 45 minutes
1 oz Kent Goldings at 15 minutes
1 oz Cascade at 1 minute
Dry Hop - 1 oz Cascade for 7 day
Yeast: Muntons Ale
Heat 3 quarts of H20 to 165F. Add grains to bag and steep for 40 minutes, holding temperature around 155F. Rinse (sparge) grains with about 3 quarts of warm (~155F) H20. Let drip and remove grains. Add H20 to increase volume to reach 3-4 gallons. Bring to boil. Turn off heat while you add half of the liquid malt extract (LME), and all of the dry malt extract (DME), and stir until dissolved. Return to boil. Start 60 minute timer. Add hops according to schedule above. At 15 minutes before end of boil, add the rest of the LME (turning off burner until dissolved to avoid scorching).
Cool to about 80F and pour into fermenter. Add clean, cool H20 to bring volume to 5 gallons. Aerate and pitch yeast. When fermentation is complete add dry hops to fermenter. Wait 7 days. Bottle following normal bottling procedure.
Ferments best at 57-77 degrees.