Ingredients:

• 6 lb. DME Extra Light
• 1 lb. Munich Malt 8-11 L
• 0.5 lb. Crystal Malt 120 L
• 0.75 lb. Crystal Malt 40 L
• 0.75 oz. Magnum Hops (whole, 14.2% alpha acid): all in for 60 min
• 1 oz. Cascade Hops (whole, 7.0% alpha acid): 0.5 oz. in for last 15 min, then 0.5 oz for last 2 min
• Safale 05 Ale yeast (dry, not my preference but store was out of Wyeast American Ale)

Step by Step:

Add grain to 1.5 gal. of water and bring temperature to 170° F. Turn off heat and let grain steep for 30 min. Remove grain. Stir in malt extract. Add enough water to bring to 1.5 gal. Bring to a boil. Total boil is 60 min. Add 0.75 oz. of Magnum hops and boil for 45 min. Add Irish Moss and 0.5 oz. Cascade hops. Boil 13 min. more. Add remaining 0.5 oz. of Cascade hops. Finish last 2 minutes of boil, remove hops, cool, and transfer to fermenter. Add about 3.5 gal. cold water to get to 5.25 gal. Pitch yeast.

Ferment for 7 days then transfer to secondary for an additional 7 days.

Brewed September 10, 2009 at an OG of 1.058 FG of 1.015 measured on September 27, 2009, resulting in a ABV of 5.644%.