6.6 lbs. light liquid malt extract or 6 lbs. light dry malt extract
1-2 lbs. roasted barley
1 1/2 lbs. flaked barley
2-3 oz. East Kent golding hop pellet
1 pkg. white bread ale yeast
3/4 c. corn sugar

Use 4-gallon pot or large. Place flaked and roasted barley in a straining bag and add to 2 gallons of water. Hold at 150°F for 1/2 hour; remove bag and barley. Add malt extract and stir until dissolved. Bring to a boil and add hop pellets. Boil for another hour. Transfer to a 6-gallon fermenter and add water to total 5 gallons. Cook to 75°F. Sprinkle yeast on top, close fermenter and shake for 1 minute. Ferment for 10 days to 2 weeks. Siphon into bottling bucket, add corn sugar and bottle. Leave in a cool dark place for 1-2 weeks and drink up! Keeps up to one year.