Born to be Mild

6 gallons, all-grain; OG=1.037; FG = 1.012

Ingredients:

• 6.5 lbs. British pale ale malt or equivalent*
• 8 oz. British crystal malt
• 2 oz. chocolate malt
• 1 oz. Progress hops (6% alpha acid), for 75 min.
• 0.5 oz. Fuggle hops (5% alpha acid), for 30 min.
• Wyeast 1968 London ESB yeast
• 1-qt. starter of good yeast

Step by Step:

Mash in 2 gals. of water at 152° F for 90 minutes (or until conversion). Sparge to 6 gals., and boil for 15 minutes. Add Progress hops and boil 45 minutes. Add Fuggle hops and boil 30 minutes more for a 90-minute total boil. Cool to pitching temperature, aerate thoroughly, and pitch yeast. Ferment in open fermenter at 65° to 68° F until kraeusen falls, then rack to secondary. Follow standard kegging or bottling procedures, but use about two-thirds the normal amount of priming sugar