UK Crystal Rye Malt 1 70.000000 20.000000 0.226795 In Mash/Steeped Grain US 2-Row Malt 1 80.000000 1.800000 0.113398 In Mash/Steeped Grain US Chocolate Malt 1 73.000000 350.000000 0.045359 In Mash/Steeped Grain Extract - Pilsen Light Liquid Extract 1 80.000000 3.000000 1.700963 Start Of Boil Extract Extract - Light Dried Malt Extract 1 95.000000 3.000000 0.907180 Start Of Boil Dry Extract US Cascade 1 7.800000 0.028350 All Of Boil Boil 60

Leaf

UK Fuggle 1 3.500000 0.035437 1 Min From End Boil 1

Leaf

Danstar-Windsor 1 73.000000

Dry

Ale 0.020000 TRUE In Boil Coriander Seed 1 Other Boil 60 0.191362 In Boil Irish Moss 1 Other Boil 60 0.005000 The brewer's water 1 19.312601 0.000000 0.000000 0.000000 0.000000 0.000000 0.000000 No Chosen Schedule 1 20 Ale haus cream ale 1 Partial Mash Edward Van Tassell 18.927052 7.570820 60 30.000002 Toast the pale malt before mashing. 2 Tbs. of chocolate malt. 10g of the yeast. DME for full boil, LME at 15 minutes. pitching with the Danstar ale yeast and coopers pilsner yeast (came with the pils LME) 20.000000