Dark Ale

Makes a 23liter batch

2 - 1.7kg  	Blackrock Nut Brown Ale Extract
1oz pkg		Cascade Hops
1oz pkg		Willamette Hops
500 gm		Special 'B' Malt
1 pkg 		London Ale Yeast - Wyeast 1028
1.25 cups	Dry Malt Extract (DME)

Warm the extract in hot water. Add and disolve into 
3 - 4 liters hot (not quite boiling) water.  Add the
Special 'B' (using a bag makes it much easier) and
steep for 15 - 20 minutes.  Add the Cascade. Steep for
5 or so minutes.

Pour into primary and bring up to about 24 liters 
in volume (helps to have the cold water already in
the primary).  Check temperature, and if within the
tolerance, pitch the yeast. Add the Willamette.

When main activity subsides, rack to secondary
fermenter with airlock.  When activity subsides,
rack back to primary vessel (or something else).
Prime with DME and bottle.

Note: This is the first time that I have used DME
to prime with.  What a difference!!!