<font color='#000000'>Sure you can have it, this is my recipe based on what I like and after experimenting around.
This is for a 5 gal batch, I feel fresh whole hops or the hop plugs work best. I do not like the hop pellets and never use pellets for finishing or dry hopping.
10 lbs two row pale ale malt
1 lb crystal malt
your favourite ale yeast.
Bittering hops to make the batch a 65 to 70 on the HBU scale any high acid hops works just fine.
1 ounce of your favourite low acid hops for finishing only if you can cool the wort very quickly other wise it is a waste in my opinion.
1/2 to 1 ounce of the same low acid hops for dry hopping. This is what makes the beer. Use less if your not hop head or use the full amount if you want the full impact.
Mash the malts using simple single stage mashing.
bring wort to about 5 1/2 to 6 gal. You will loose volume during the boil.
Boil wort with the bittering hops for 60 to 90 min or down to 5 gal which ever comes first.
Turn off fire, add finishing hops for 1 to 3 minutes and cool quick or flavour will be lost. Again this is optional, I have done it with and without and not much difference either way.
Cool down to pitching temp and ferment for about 5 to seven days.
Transfer to secondary fermenter add hops for dry hopping, and let beer finish out and clear for about a week. The use of nylon mesh bags works good for dry hopping.
After that it will be ready for kegging or bottling.
One option would be to add the dry hops at the same time as the yeast and let ferment for 7 to 10 days and bottle or keg. This also makes equally good beer and is one less step. Just allow it to clear longer in the bottle or keg.
Also, I never used corn sugar even for priming, save some wort or use some dry or liquid pale ale malt.
Cheers.</font>
