Boddingtons Pub Ale Clone

6 lbs. Light or Extra Light Malt Extract8 oz. crushed Crystal (60L) malt (grain)
1.25 oz. Fuggles hop pellets1 oz. Kent Golding hop pellets
1 packet (11.5 gm) of Safale s-05 dry yeast

•Steep the 8 oz. of Crystal malt (grains) in 1- 2 quarts of water (150˚F) for 20-25 minutes

•To your brew pot add the following:

The liquid from the steeped grains.
Approximately 1 gallon of water
6 lbs. Light or Extra Light Malt Extract

•Bring all of the above to a boil and then add:

1 oz. Fuggles Hop pellets (bittering hops)
½ oz Kent Golding hop pellets (bittering hops)

Watch out. Once it begins to boil, it froths quite a bit and a boil over on the stove is likely if you don’t pay attention!

•Continue to boil for another 45 minutes and then add:

¼ ozFuggles hop pellets (Flavor hops)
¼ oz Kent Golding hop pellets (Flavor hops)
1 tsp.Irish Moss

•Boil for an additional 12 minutes and then add:

¼ ozKent Golding hop pellets (Aroma Hops)

•Boil for an additional 3 minutes and then remove the pot from the stove.
•Add 2 gallons of cold water to an already sterilized primary fermentor that holds 6.5 to 7 gallons.
•Pour in the hot wort from your brew pot and add enough additional cold water bring the total volume up to 5 gallons.
•When the wort temperature is under 80˚ F pitch your Safale S-05 dry yeast.
•Ferment in the primary for 1 week to 10 days, or until the fermentation is complete.
•If using a secondary fermentor, siphon from the primary and leave in the secondary for an additional week.
When fermentation is done, bottle with ¾ cup priming sugar (corn sugar