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<blockquote data-quote="mrogowski" data-source="post: 6410159" data-attributes="member: 569061">I was just looking over his recipes and came across a good one you can try.&nbsp; This is an &quot;Extract with Specialty Grains&quot; recipe.&nbsp; The bulk of your beer would consist of ready made unhopped malt extract, with the addition of some malt to add body and flavour.&nbsp; Once you read through Palmer&#039;s online book you&#039;ll understand everything listed below:Lord Crouchback&#039;s Special BitterMalts&nbsp; &nbsp; Gravity Contribution6 lbs. of Pale Malt Extract (syrup)1/2 lb. of Crystal 60L MaltBG for 3 Gallons&nbsp; &nbsp; 1.075OG for 5 Gallons&nbsp; &nbsp;&nbsp; 1.045Hops&nbsp; &nbsp; IBU Contribution1 oz of Northern Brewer (9%) at 60 minutes3/4 oz of East Kent Goldings (5%) at 303/4 oz of East Kent Goldings (5%) at 15Total IBUs&nbsp; &nbsp; 38Yeast&nbsp; &nbsp; Fermentation ScheduleWhitbread English AlePrimary Ferment at 65°F for 2 weeks.Or 1 wk Primary and 2 wk Secondary</blockquote>

[QUOTE="mrogowski, post: 6410159, member: 569061"] I was just looking over his recipes and came across a good one you can try. This is an "Extract with Specialty Grains" recipe. The bulk of your beer would consist of ready made unhopped malt extract, with the addition of some malt to add body and flavour. Once you read through Palmer's online book you'll understand everything listed below: [B]Lord Crouchback's Special Bitter[/B] Malts Gravity Contribution 6 lbs. of Pale Malt Extract (syrup) 1/2 lb. of Crystal 60L Malt BG for 3 Gallons 1.075 OG for 5 Gallons 1.045 Hops IBU Contribution 1 oz of Northern Brewer (9%) at 60 minutes 3/4 oz of East Kent Goldings (5%) at 30 3/4 oz of East Kent Goldings (5%) at 15 Total IBUs 38 Yeast Fermentation Schedule Whitbread English Ale Primary Ferment at 65°F for 2 weeks. Or 1 wk Primary and 2 wk Secondary [/QUOTE]

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