Felida ESB

makes 5 gallons

6.6 -lbs Unhopped Light Malt Syrup
1 -lb 60L Crystal Malt
2 -oz. Northern Brewer Hops (boil 60 min)
1 -oz. Cascade Hops (finishing hops, boil last 5 min)
½ -tsp Irish Moss boil 45 min)
½ to ¾ -cup corn sugar for bottling
Imperial Pub A09

original gravity 1.052
final gravity 1.018
alcohol content 4.5%

Steep crushed malted grain in 2 gallons of 150° water (tap water is about 130°) for 30 minutes. Don’t fret the temp too much, relax. Remove the grain from the hot water with a strainer, then bring water to a boil. When boiling starts, remove pot from burner and add 1 cup malt syrup. Return to a boil, then add boiling hops and boil for 60 minutes. Add Irish Moss for last 45 minutes of boil. Add finishing hops for last 5 minutes of the boil. Then add remainder of malt syrup and stir to mix, wait 10 minutes to sanitize. Fill your sanitized carboy with 2 gallons of cold water. Strain the hot wort into the carboy and top off to the 5 gallon mark. Add yeast when beer is less than 78°, and ferment as ususal. Bottle with ½ cup corn sugar for cask-conditioned style carbonation or ¾ cup for higher carbonation.