5 British Ale Clone Recipes
In order to get the most of these clones, you should keep in a mind a few things. Most importantly, in order to get good performance from your yeast, you need to pitch an adequate number of cells. In a few of these recipes, the yeast strain specified is known (or suspected) to be from the brewery in question. In the other cases, a strain showing similar characteristics was chosen. In either case, the characteristics the yeast strain gives off during fermentation and conditioning depend on you pitching an adequate amount of yeast. Suggested yeast starter sizes are given for each beer. Following those suggestions should lead you to a good fermentation and better beer compared to just pitching the contents of your smack pack or tube.
You should also aerate your wort well and hold the fermentation temperature as constant as possible. For beers with some adjunct in the grain bill, a small amount of yeast nutrients are recommended in the ingredient list.
For all-grain brewers, wort production should be very straightforward. All these clones specify single infusion mashes and a 65% extraction efficiency is assumed. If you know your system’s efficiency and it differs, adjust the amount of base grains to account for this.
Extract brewers should be prepared to steep a fairly large amount of grain. These are actually small partial mashes, so follow the amount of water and temperatures specified as closely as you can practically manage. A little deviation is OK — don’t sweat the small stuff — but don’t purposely stray too far.
Your brew kettle should be big enough to begin boiling 3 gallons (11 L) of wort. Expect to end up with 2.5 gallons (9.5 L) after the boil. (Add boiling water, heated in a separate pot, if the wort dips below this level.) If you follow these wort volume recommendations, and add your extract late (as described in the instructions), your beer color and hop utilization should be fine.
Finally, cool your wort before moving it to your fermenter; don’t rely on the topping up water to cool it down. If you don’t have a wort chiller, cool your brewpot in your sink. Wait until the side of the brewpot is cool to the touch before transferring the wort to your fermenter.
Bass & Co’s Pale Ale clone
(5 gallons/19 L, all-grain)
OG = 1.049 FG = 1.010
IBU = 32 SRM = 17 ABV = 5.0%
A trip to Bass’s web site led to the inclusion of this clone in this collection. On their site, they mention a “light burnt roast aroma” to Bass. The next day, I grabbed a bottle from my local supermarket. I searched for the roast aroma and you know what? It’s there. I also noticed how Bass’s color has a distinct copper shade to it, suggesting a small addition of dark grain. Michael Jackson claims that Bass uses a single addition of Challenger and North-down hops. He’s probably right, but I think two Northern Brewer additions capture the minty flavor and aroma of Bass’s hop presence in a homebrew clone. This clone is for the bottled version of Bass Pale Ale available in the U.S.
Ingredients
7.0 lbs. (3.2 kg) 2-row pale ale malt
2.0 lbs. (0.91 kg) flaked maize
1.0 lb. (0.45 kg) crystal malt (60 °L)
0.75 oz. (21 g) roasted barley (300 °L)
8.0 AAU Northern Brewer hops (60 mins) (0.89 oz./25 g of 9% alpha acids)
2.0 AAU Northern Brewer hops (15 mins) (0.22 oz./6.3 g of 9% alpha acids)
1 tsp. Irish moss (15 mins)
1/8 tsp. yeast nutrients (15 mins)
White Labs WLP023 (Burton Ale) yeast (1.25 qt./~1.25 L yeast starter)
0.75 cups corn sugar (for priming)
Step by Step
Make 13 gallons (49 L) of brewing liquor with 100–150 ppm Ca2+ and a slightly lower level of carbonates. If you start with very soft, distilled or reverse osmosis (RO) water, use 5 teaspoons of gypsum and 4 teaspoons of chalk for your 13 gallons (49 L). (Yes, Burton-on-Trent’s water is harder than this, but you don’t need “extra chunky” water for a great clone.) Heat 12.5 quarts (11.8 L) of water to 163 °F (73 °C). Mash in grains and maize to 152 °F (67 °C) and rest for 1 hour. Collect around 5.5 gallons (21 L) of wort, add brewing liquor to make 6.5 gallons (25 L) and boil for 90 minutes. Add hops, Irish moss and yeast nutrients at times indicated. Cool wort, aerate well and pitch yeast. Ferment at 68 °F (20 °C).
Bass & Co’s Pale Ale clone
(5 gallons/19 L, extract with grains)
OG = 1.049 FG = 1.010
IBU = 32 SRM = 16 ABV = 5.0%
Ingredients
0.5 lbs. (0.23 kg) Muntons Light dried malt extract
3 lb. 12 oz. (1.7 kg) Alexander’s Pale liquid malt extract (late addition)
1.0 lbs. (0.45 kg) 2-row pale ale malt
1 lb. 6 oz. (0.62 kg) corn sugar
1.0 lb. (0.45 kg) crystal malt (60 °L)
0.75 oz. (21 g) roasted barley (300 °L)
8.0 AAU Northern Brewer hops (60 mins) (0.89 oz./25 g of 9% alpha acids)
2.0 AAU Northern Brewer hops (15 mins) (0.22 oz./6.3 g of 9% alpha acids)
1 tsp. Irish moss (15 mins)
1/8 tsp. yeast nutrients (15 mins)
White Labs WLP023 (Burton Ale) yeast (1.25 qt./~1.25 L yeast starter)
0.75 cups corn sugar (for priming)
Step by Step
Add 6 gallons (23 L) of soft, distilled or RO water to a clean brewing bucket and add 1 teaspoon of gypsum and 0.5 teaspoon of chalk to make your brewing liquor. Place crushed grains in a nylon steeping bag. Heat 3 quarts (2.9 L) of brewing liquor to 163 °F (73 °C) and submerge bag. Steep grains at 152 °F (67 °C) for 45 minutes. Rinse grains with 1 quart (~1 L) of water at 170 °F (77 °C). Add brewing liquor to “grain tea” to make 3 gallons (11 L) of wort. Add dried malt extract and corn sugar and bring to a boil. Add first charge of hops and boil for 60 minutes. Add other hops, Irish moss and yeast nutrients at times indicated. With 15 minutes left in boil, shut off heat and stir in liquid malt extract. Resume heating and finish boil. Cool wort and transfer to fermenter. Top up to 5 gallons (19 L) with brewing liquor, aerate wort well and pitch yeast. Ferment at 68 °F (20 °C).
Young’s Double Chocolate Stout clone
(5 gallons/19 L, all-grain)
OG = 1.053 FG = 1.013
IBU = 28 SRM = 35 ABV = 5.2%
Young’s website claims that their Double Chocolate Stout is made from pale, crystal and chocolate malts, with a “special blend of sugars.” This stout is fairly sweet and I suspect the brewery probably adds sugar before bottling and then pasteurizes the beer. I went with a bit of lactose, which brewers yeast cannot ferment, instead. Young’s also adds “real dark chocolate and chocolate essence” to this beer. You can add more or less chocolate extract to taste.
Ingredients
6 lb. 14 oz. (3.1 kg) 2-row pale ale malt
11 oz. (0.31 kg) crystal malt (60 °L)
13 oz. (0.37 kg) chocolate malt
12 oz. (0.34 kg) lactose
8.0 oz. (0.23 kg) invert sugar
4.0 oz. (0.11 kg) cane sugar
6.0 oz. (0.17 kg) cocoa powder
0.33 oz. (9.4 g) liquid chocolate extract
1 tsp. Irish moss (15 mins)
1/8 tsp. yeast nutrients (15 mins) 7 AAU Fuggles hops (60 mins) (1.4 oz./40 g of 5% alpha acids)
1.25 AAU Kent Goldings hops (15 mins) (0.25 oz./7 g of 5% alpha acids)
Wyeast 1318 (London Ale III) yeast (1.5 quart/~1.5 L yeast starter)
0.75 cups corn sugar (for priming)
Step by Step
Heat 10.5 quarts (9.9 L) of water to 164 °F (73 °C). Stir in crushed grains and mash at 153 °F (67 °C) for 60 minutes. Collect 4.25 gallons (16 L) of wort, add 2.25 gallons (8.5 L) of water and boil for 90 minutes. Add hops at times indicated in ingredient list. Add sugars, Irish moss and yeast nutrients with 15 minutes remaining in the boil. Dissolve cocoa in hot water and also add with 15 minutes remaining. Cool wort, aerate and pitch yeast. Ferment at 68 °F (20 °C). Add chocolate essence in secondary.
Young’s Double Chocolate Stout clone
(5 gallons/19 L, extract with grains)
OG = 1.053 FG = 1.013
IBU = 28 SRM = 35 ABV = 5.2%
Ingredients
0.5 lbs. (0.23 kg) Muntons Light dried malt extract
4 lb. 2 oz. (1.9 kg) John Bull Plain Light liquid malt extract (late addition)
8.0 oz. (0.23 kg) 2-row pale ale malt
11 oz. (0.31 kg) crystal malt (60 °L)
13 oz. (0.37 kg) chocolate malt
12 oz. (0.34 kg) lactose
8.0 oz. (0.23 kg) invert sugar
4.0 oz. (0.11 kg) cane sugar
6.0 oz. (0.17 kg) cocoa powder
0.33 oz. (9.4 g) liquid chocolate extract
1 tsp. Irish moss (15 mins)
1/8 tsp. yeast nutrients (15 mins)
7 AAU Fuggles hops (60 mins) (1.4 oz./40 g of 5% alpha acids)
1.25 AAU Kent Goldings hops (15 mins) (0.25 oz./7 g of 5% alpha acids)
Wyeast 1318 (London Ale III) yeast (1.5 quart/~1.5 L yeast starter)
0.75 cups corn sugar (for priming)
Step by Step
Place crushed grains in a nylon steeping bag. Heat 3.0 quarts (2.8 L) of water to 164 °F (73 °C) and steep grains for 45 minutes at 153 °F (67 °C). Rinse grain bag with 1.5 quarts (~1.5 L) of water at 170 °F (77 °C). Add dried malt extract, sugars and water to make 3 gallons (11 L) and bring to a boil. Add hops and boil for 60 minutes. With 15 minutes left, turn off heat and stir in liquid malt extract. Add cocoa powder (dissolved in hot water), second dose of hops, Irish moss and yeast nutrients and resume boiling. Cool wort, transfer to fermenter and top up to 5 gallons (19 L). Aerate and pitch yeast. Ferment at 68 °F (20 °C). Add chocolate extract in secondary.
Newcastle Brown Ale clone
(5 gallons/19 L)
OG = 1.044 FG = 1.007
IBU = 24 SRM = 25 ABV = 4.5%
Newcastle Brown Ale — called simply Newkie by many fans of this ale — is actually a blend of two beers. Brewers blend a strong, dark ale that has been aged and a smaller, younger amber ale. As a consequence, this average-strength brown ale shows some plum and raisin characteristics more frequently encountered in an old ale. The strong dark beer is not sold separately, but the amber ale is (as Newcastle Amber Ale). A few sources give enough information to come up with a decent clone of the amber ale. From there, I made some inferences about the attributes of the strong ale from what’s known about Newcastle Brown. You can make 5 gallons (19 L) of this beer in one fermenter by adding the ingredient list of two of the component beers and dividing by two. However, don’t expect the characteristics of an aged dark ale to appear.
Ingredients
2 gallons (7.6 L) old ale
(Newkie Component #1)
3 gallons (11 L) amber ale
(Newkie Component #2)
0.75 cups corn sugar (for priming)
Step by Step
Brew old ale (see recipe below) and let condition in secondary for about 2 months, preferably below fermentation temperature. Brew amber ale (recipe below), ferment for 3-4 days and rack to secondary. Once amber ale falls clear, rack 2 gallons (7.6 L) of old ale to your keg. Rack 3 gallons (11 L) of amber ale into it. Alternately, rack beers to bottling bucket, stir gently and bottle. Keg or bottle remaining old ale and amber ale and enjoy separately. [Option: you can combine 5 gallons (19 L) of amber ale with 3.33 gallons (12.6 L) of old ale to make 8.33 gallons (32 L) of brown ale, leaving 1.66 gallons (6.3 L) of old ale.]
Newcastle Brown Ale clone Component #1 (Old ale)
(5 gallons/19 L, all-grain)
OG = 1.064 FG = 1.013
IBU = 32 SRM = 40 ABV = 6.6%
Ingredients
9.0 lbs. (4.1 kg) British 2-row pale ale malt
2 lb. 8 oz. (1.13 kg) flaked maize
1 lb. 5 oz. (0.60 kg) crystal malt (120-150 °L)
5.0 oz. (0.14 kg) chocolate malt
0.75 oz. (21 g) roasted barley (300 °L)
1 tsp. Irish moss (15 mins)
1/8 tsp. yeast nutrients (15 mins)
8.25 AAU Fuggles hops (60 mins) (1.65 oz./47 g of 5% alpha acids)
1.25 AAU Kent Goldings hops (15 mins) (0.25 oz./7 g of 5% alpha acids)
Wyeast 1099 (Whitbread ale) or White Labs WLP017 (Whitbread Ale) yeast (2 quart/~2 L yeast starter)
Step by Step
Heat 16.5 quarts (15.6 L) of water to 163 °F (73 °C). Mash grains at 152 °F (67 °C) for 60 minutes. Collect 7 gallons (26 L) of wort. Boil wort for 120 minutes, adding hops at the times indicated in ingredients list. Add Irish moss and yeast nutrients with 15 minutes left. Ferment at 71 °F (22 °C). Rack to secondary and let condition in a cool place.
Newcastle Brown Ale clone Component #1 (Old ale)
(5 gallons/19 L, extract with grains)
OG = 1.064 FG = 1.013
IBU = 32 SRM = 40 ABV = 6.6%
Ingredients
1 lb. 4 oz. (0.57 kg) Muntons Light dried malt extract
4 lb. 12 oz. (2.2 kg) Northwestern Gold liquid malt extract (late addition)
4 oz. (0.11 kg) British 2-row pale ale malt
1 lb. 11 oz. (0.77 kg) corn sugar
1 lb. 5 oz. (0.60 kg) crystal malt (120-150 °L)
5.0 oz. (0.14 kg) chocolate malt
0.75 oz. (21 g) roasted barley (300 °L)
1 tsp. Irish moss (15 mins)
1/8 tsp. yeast nutrients (15 mins)
8.25 AAU Fuggles hops (60 mins) (1.65 oz./47 g of 5% alpha acids)
1.25 AAU Kent Goldings hops (15 mins) (0.25 oz./7 g of 5% alpha acids)
Wyeast 1099 (Whitbread ale) or White Labs WLP017 (Whitbread Ale) yeast (2 quart/~2 L yeast starter)
Step by Step
Place crushed grains in a nylon steeping bag. Heat 2.9 quarts (2.75 L) of brewing liquor to 163 °F (73 °C) and submerge bag. Steep grains at 152 °F (67 °C) for 45 minutes. Rinse grains with 1.25 quarts (~1.25 L) of water at 170 °F (77 °C). Add water to “grain tea” to make 3 gallons (11 L) of wort. Add dried malt extract and corn sugar and bring to a boil. Add first charge of hops and boil for 60 minutes. Add other hops, Irish moss and yeast nutrients at times indicated. With 15 minutes left in boil, shut off heat and stir in liquid malt extract. Resume heating and finish boil. Cool wort and transfer for fermenter. Top up to 5 gallons (19 L) with brewing liquor, aerate wort well and pitch yeast. Ferment at 71 °F (22 °C). Rack to secondary and let condition in a cool place.
Newcastle Brown Ale clone Component #2 (Amber ale)
(5 gallons/19 L, all-grain)
OG = 1.031 FG = 1.007
IBU = 19 SRM = 16 ABV = 3.1%
Ingredients
5 lb. 2 oz. (2.3 kg) British 2-row pale malt
12 oz. (0.34 kg) crystal malt (90 °L)
0.5 lb. (0.23 kg) flaked maize
0.75 oz. (21 g) roasted barley (300 °L)
1 tsp. Irish moss (15 mins)
1/8 tsp. yeast nutrients (15 mins)
5 AAU Challenger hops (60 mins) (0.71 oz./20 g of 7% alpha acids)
Wyeast 1099 (Whitbread ale) or White Labs WLP017 (Whitbread Ale) yeast (1 quart/~1 L yeast starter)
Step by Step
Mash grains at 152 °F (67 °C) in 8.0 quarts (7.6 L) of water. Mash for 60 minutes. To avoid oversparging the small grain bill, collect only about 3.5 gallons (13 L) of wort. [Alternately, monitor the specific gravity of your runnings and stop collecting wort when they fall below SG 1.010 or the pH climbs above 5.8.] Add 3 gallons (11 L) of water and boil wort for 90 minutes, adding hops, Irish moss and yeast nutrients at the times indicated in ingredients list. Ferment at 71 °F (22 °C). Rack to secondary and let the beer fall clear prior to blending.
Newcastle Brown Ale clone Component #2 (Amber ale)
(5 gallons/19 L, extract with grains)
OG = 1.031 FG = 1.007
IBU = 19 SRM = 15 ABV = 3.1%
Ingredients
9 oz. (0.26 kg) Muntons Light dried malt extract
2 lb. 4 oz. (1.0 kg) John Bull Plain Light liquid malt extract (late addition)
1.0 lb. (0.45 kg) British 2-row pale malt
8 oz. (0.34 kg) crystal malt (90 °L)
0.33 lb. (0.15 kg) corn sugar
0.75 oz. (21 g) roasted barley (300 °L)
1 tsp. Irish moss (15 mins)
1/8 tsp. yeast nutrients (15 mins)
5 AAU Challenger hops (60 mins) (0.71 oz./20 g of 7% alpha acids)
Wyeast 1099 (Whitbread ale) or White Labs WLP017 (Whitbread Ale) yeast (1 quart/~1 L yeast starter)
Step by Step
Place crushed grains in a nylon steeping bag. Heat 2.7 quarts (2.6 L) of brewing liquor to 163 °F (73 °C) and steep grains at 152 °F (67 °C) for 45 minutes. Rinse grains with 1.25 quarts (~1.25 L) of water at 170 °F (77 °C). Add dried malt extract, corn sugar and water to make 3 gallons (11 L). Bring to a boil, add first charge of hops and boil for 60 minutes. Add other hops, Irish moss and yeast nutrients at times indicated. With 15 minutes left in boil, shut off heat and stir in liquid malt extract. Resume heating and finish boil. Cool wort and transfer for fermenter. Top up to 5 gallons (19 L) with brewing liquor, aerate wort well and pitch yeast. Ferment at 71 °F (22 °C). Rack to secondary and let the beer fall clear prior to blending.
Young’s Special London Ale clone
(5 gallons/19 L, all-grain)
OG = 1.064 FG = 1.015
IBU = 30 SRM = 14 ABV = 6.4%
Young’s Special Lon-don Ale is a well-balanced strong ale made with 100% malt, just pale and crystal. (The website specifies Maris Otter malt, but does not give the maltster.) Fuggles and Goldings are used in the kettle; Goldings and Target are dry hopped. The beer is bottle conditioned, just as most homebrewers’ beer is, and keeps for months.
Ingredients
12 lb. 3 oz. (5.5 kg) Maris Otter malt
15 oz. (0.43 kg) crystal malt (60 °L)
7.0 AAU Fuggles hops (60 mins) (1.4 oz./40 g of 5% alpha acids)
2.5 AAU Goldings hops (15 mins) (0.5 oz./14 g of 5% alpha acids)
0.5 oz. (14 g) Goldings hops (0 min)
0.25 oz. (7 g) Goldings whole hops (dry hop)
0.25 oz. (7 g) Target whole hops (dry hop)
1 tsp. Irish moss (15 mins)
Wyeast 1318 (London Ale III) yeast (1.75 qt./~1.75 L yeast starter)
0.75 cup corn sugar (for priming)
Step by Step
Mash grains at 153 °F (67 °C) in 16.5 quarts (15.5 L) of water. Mash for 60 minutes. Collect 6.5 gallons (25 L) of wort. Boil wort for 90 minutes, adding hops at the times indicated in ingredients list. Ferment at 69 °F (21 °C).
Young’s Special London Ale clone
(5 gallons/19 L, extract w/grains)
OG = 1.064 FG = 1.015
IBU = 30 SRM = 14 ABV = 6.4%
Ingredients
2 lb. 9 oz. (1.2 kg) Coopers Light dried malt extract
4 lb. 12 oz. (2.2 kg) Muntuns Light liquid malt extract (late addition)
1 lb. 1 oz. (0.48 kg) Maris Otter malt
15 oz. (0.43 kg) crystal malt (60 °L)
7.0 AAU Fuggles hops (60 mins) (1.4 oz./40 g of 5% alpha acids)
2.5 AAU Goldings hops (15 mins) (0.5 oz./14 g of 5% alpha acids)
0.5 oz. (14 g) Goldings hops (0 min)
0.25 oz. (7 g) Goldings hops (dry hop)
0.25 oz. (7 g) Target hops (dry hop)
1 tsp. Irish moss (15 mins)
Wyeast 1318 (London Ale III) yeast (1.75 qt./~1.75 L yeast starter)
0.75 cup corn sugar (for priming)
Step by Step
Put crushed grains in a nylon steeping bag. Steep at 153 °F (67 °C) in 3.0 quarts (2.8 L) for 45 minutes. Rinse grains with 1.5 quarts (1.4 L) of water at 170 °F (77 °C). Add dried malt extract and water to make 3 gallons (11 L). Boil for 60 minutes, adding hops at the times indicated. With 15 minutes left, turn off the heat and stir in the liquid malt extract. Add Irish moss and resume heating. Cool wort and transfer to fermenter. Add water to make 5 gallons (19 L) of wort. Aerate wort and pitch yeast. Ferment at 69 °F (21 °C).
Fuller’s London Porter clone
(5 gallons/19 L, all-grain)
OG = 1.056 FG = 1.014
IBU = 35 SRM = 62 ABV = 5.4%
I brewed a porter recipe of mine for years until I happened to try it side-by-side with Fuller’s London Porter. They were very similar. All it took was a couple obvious tweaks and I had a beer with the same chocolatey aroma and dark grain flavor. Brewed correctly, this clone tastes and smells almost exactly like the real thing. (Be sure, however, to make a yeast starter.)
Ingredients
9 lb. 12 oz. (4.4 kg) British 2-row pale ale malt
14 oz. (0.40 kg) crystal malt (60 °L)
7.0 oz. (0.20 kg) chocolate malt
7.0 oz. (0.20 kg) black patent malt
4.0 oz. (0.11 kg) roasted barley (500 °L)
8.5 AAU Kent Goldings hops (60 mins) (1.7 oz./48 g of 5% alpha acids)
1.25 AAU Kent Goldings hops (15 mins) (0.25 oz./7 g of 5% alpha acids)
0.25 oz. (7 g) Kent Goldings (5 mins)
0.25 oz. (7 g) Kent Goldings (0 mins)
1 tsp. Irish moss (15 mins)
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast (1.5 qt./~1.5 L yeast starter)
0.75 cups corn sugar (for priming)
Step by Step
Use moderate to highly-carbonate rich water (75–125 ppm). Mash grains for 60 minutes at 156 °F (59 °C). Collect 6.5 gallons (25 L) of wort. Boil wort for 90 minutes. Ferment at 70 °F (21 °C).
Fuller’s London Porter clone
(5 gallons/19 L, extract w/grains)
OG = 1.056 FG = 1.014
IBU = 35 SRM = 62 ABV = 5.4%
Ingredients
1 lb. 10 oz. (0.91 kg) Muntons Light dried malt extract
4 lb. 5 oz. (2.0 kg) Muntons Light liquid malt extract (late addition)
1.0 lbs. (0.45 kg) British pale ale malt
14 oz. (0.40 kg) crystal malt (60 °L)
7.0 oz. (0.20 kg) chocolate malt
7.0 oz. (0.20 kg) black patent malt
4.0 oz. (0.11 kg) roasted barley (500 °L)
8.5 AAU Kent Goldings hops (60 mins) (1.7 oz./48 g of 5% alpha acids)
1.25 AAU Kent Goldings hops (15 mins) (0.25 oz./7 g of 5% alpha acids)
0.25 oz. (7 g) Kent Goldings (5 mins)
0.25 oz. (7 g) Kent Goldings (0 mins)
1 tsp. Irish moss (15 mins)
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast (1.5 qt./~1.5 L yeast starter)
0.75 cups corn sugar (for priming)
Step by Step
Steep crushed grains in 4.5 quarts (4.3 L) of water at 156 °F for 45 minutes. Rinse grains with 2 quarts (~2 L) of water at 170 °F (77 °C). Add dried malt extract and water to make 3 gallons (11 L) of wort. Bring to a boil. Add first addition of hops and boil for 60 minutes. With 15 minutes left in boil, turn off heat and stir in liquid malt extract. Resume heating and add Irish moss and second addition of hops. Add remaining hops at times indicated. Cool wort and siphon to fermenter. Add water to make 5 gallons (19 L), aerate wort and pitch yeast. Ferment at 70 °F (21 °C).
