Make yeast starter:
Partial Mash: Soak ground grains in hot tap water (95-100 F°, just enough water to completely soak it) for 15 minutes (for soft water add 1/2
teaspoon of gypsum). Add 1 quart of boiling water to raise to 125-135 F° -- hold for 30 minutes. Raise to 150-152 F° with high heat, stir
constantly. Remove kettle and wrap with blankets to hold temperature for 45 minutes. Collect sweet wort by pouring through colander. Pour
grain back into kettle and add 1 gallon of 165 F° water. Steep for 15 minutes before passing through colander again. Discard grain. Collect
sweet wort by passing through stainless steel sieve.
Boil Wort: Boil sweet wort, malt extract, and additional water for 15 minutes. Add 1 ounce of Fuggles hops and boil for 30 minutes. Add 1/2
ounce of Bramling Cross hops and boil for 30 minutes. Turn off head, add 1 ounce of Kent Goldings and steep with lid on for 20 minutes. Pour
wort through stainless steel sieve into plastic bucket. Sparge hops with 1 quart boiling water.
Pitch Yeast: Transfer cooled wort from plastic bucket to glass carboy and add yeast starter.
Ferment beer: Ferment for 10-14 days at room temperature (68-72 F°). Keep out of light.
Bottle: Prime with 3/4 cup brown sugar. Allow 7-10 days before sampling E