017 —

2.5kg light malt extract

1.0kg dark malt extract

8oz crystal malt (crushed)

8oz chocolate malt (crushed)

6 Twinings tea bags

75g Northern Brewer hop pellets

1 pack Wyeast 1318 London Ale III

Steep the tea for 5 minutes in 2 cups boiling water. Reserve and add with aromatic hops.

Steep the crushed malt grains for 15 minutes. Add to boiling wort.

Bittering hops: half of total, at the beginning of boil

Tasting hops: one quarter of total, 40 minutes into boil.

Aromatic hops: one quarter of total, 57 minutes into the boil.

Strain the wort when adding it to the primary.

Start date: Nov. 19, 2011

Original gravity (OG): 1.050

1st siphon: Dec. 3, 2011

Bottling date: Dec. 11, 2011

Final gravity (FG): 1.014

Percentage ABV: (OG-FG)/7.46 * 1000: 5.3%