Well, the beer got made yesterday, and it's busily bubbling in my guest bath as I write. I was going to work off a recipe in the Joy of Homebrewing, but while I was getting my wallet out of my old pants (which were in my closet, next to my stack of library books), I noticed
The Homebrewer's Recipe Guide. One thing led to another, and I decided to work off a recipe in there, specifically the "Jack the Ripper British Ale".
Their original recipe is:
6 2/3 lb light malt extract
1/4 lb crystal malt
1 oz Hellertauer hops (boiling)
1/2 oz Tatinger hops (aroma)
1 oz Hellertauer hops (dry hop)
2 tsp gypsum
1 tsp irish moss
Working with what I had on hand, I went with:
1/2 lb of Caramel malt (instead of 1/4lb crystal)
1 oz Cascade hops (boil),
1/2 oz of E Kent Goldings, 1/2 oz Willamette (aroma)
I'm going to stick with Hellertauer hops for the dry hop, though.
What I'm hoping I'll end up with is something with good body (my last beer elicited more than one comment about being really good, but lacking in body), and a good hoppy aroma plus some bitterness.
I'm going to be waiting at least 2 weeks (1 week initial ferment, 1 week secondary ferment) to taste it in flat form, but hopefully it'll be a good one!