If ever you buy specialty malts specifically for a batch, let it be for this one. Fresh crystal and chocolate malts really make it sing, and at such a light ABV, you’ll be able to enjoy all of that flavor by the dimpled mug full. (See below for the extract version.)
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
6 lb (2.7 kg) Maris Otter
8 oz (227 g) amber malt
8 oz (227 g) brown malt
8 oz (227 g) chocolate rye malt
0.5 oz (14 g) Northern Brewer [8% AA] at 60 minutes
Wyeast 1318 London Ale III
Mash the grains at 152°F (67°C) for 60 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge the grains and top up as necessary to obtain 6 gallons (23 liters) of wort. Boil 60 minutes, following the hops schedule.
After the boil, chill the wort to slightly below fermentation temperature, about 60°F (16°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 60°F (16°C) for 4 days, then let the temperature rise to 68°F (20°C) and hold for an additional 7 days. Allow the beer to free rise from there until 2 days after airlock activity ceases, then crash the beer to 35°F (2°C), bottle or keg, and carbonate to about 2 volumes of CO2.
Substitute 6.2 lb (2.8 kg) of pale liquid malt extract (LME) for the Maris Otter. Bring 6 gallons (23 liters) of water to about 162°F (72°C) and hold. Using a mesh grain bag, steep the remaining grains for 15 minutes, then remove the bag and allow it to drain into the wort. Add the LME while stirring and stir until completely dissolved. Boil for 60 minutes, following the hops schedule.
After the boil, chill, aerate, and ferment following the directions above.