SMORGASBORD ALE (3 gallons)

Mash:
   6 lb American two-row malt
   12 oz Scottish caramalt
   8 oz Kilncoffee malt
   8 oz UK carastan malt
   4 oz Belgian Special B malt
   4 oz White wheat malt
   Burton salts

Boil:
   0.5 oz Strisslespalt hops (60 min)
   0.5 oz Northern hops      (30 min)
   0.5 oz Hallertauer hops   (5 min)

Wyeast American or Whitbread ale

Original specific gravity: 1.052
Final specific gravity: 1.004
Primary fermentation: 3 days at room temp in plastic
Secondary fermentation: 12 days at room temp in glass

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