London Brown, Herman's Homebrew shop

1/2 lb Crystal malt, 40L
1/2 lb Victory Malt
1/4 lb Chocolate Malt

4 lbs Amber LME
2 1/2 lbs Dark LME

1 oz Kent Goldings hops (60 min)
1/2 oz Willamette hops (20 min)
1 pkt Irish Moss (20 min)
1/2 oz Willamette hops (3 min)

Recommended Yeast: Wyeast #1028 London Ale

O.G. 1.054

Procedure:

Steep cracked grains in grain bag at 148 degrees F for 30 min. Raise water temp to 178 degrees F and remove grain bag. Let bag drip but do not squeeze. Once grains have drained add malt extracts, bring wort to boil and follow hopping and adjunct schedule:
1 oz Kent Goldings hops (60 min)
1/2 oz Willamette hops (20 min)
1 pkt Irish Moss (20 min)
1/2 oz Willamette hops (3 min)
Remove heat and chill to below to 80 degrees F. Aerate and pitch yeast. Ferment at 70 degrees for 10 to 14 days.