Amazon Old Ale (1-gallon)

Amazon Old Ale

(1 gallon/3.8 L, all-grain)
OG = 1.086 FG = 1.020
IBU = 47 SRM = 24 ABV = 9.5%

Ingredients
2.8 lbs. (1.27 kg) Maris Otter pale ale malt
4 oz. (0.11 kg) Victory® malt (28 °L)
1.6 oz. (50 g) crystal malt (80 °L) (or Medium English Crystal)
1 pinch of black patent malt (~10-15 grains)
4 oz. (0.11 kg) blackstrap molasses or English treacle (first wort addition)
2.75 AAU Nugget hops (60 min.) (0.25 oz./7 g at 11% alpha acids)
Wyeast 1028 (London Ale) or White Labs WLP013 (London Ale) yeast
0.7 oz. (20 g) priming sugar (if bottling)

Step by Step
This is a single infusion mash with a batch sparging of the grains. Add 1 gallon (3.8 L) of mash water, strike temp 165 °F (74 °C), for a mash temp of 153 °F (67 °C) Mash for 60 mins, stirring twice at 20 minute intervals, vorlauf and lauter. Batch sparge with 1 gallon (3.8 L) at 175 °F (79 °C). Let rest for 10 minutes, then vorlauf and run out.
Before achieving a boil, add 4 oz. (by weight – about 3 liquid ounces) of blackstrap/dark molasses or English treacle. Boil for 60 minutes adding hops at the beginning of the boil. After boil is complete, chill and pitch 1 package of yeast. Ferment at 64 °F (18 °C), slow-rising to 72 °F (22 °C) by the end of fermentation (over about ten days). Post-fermentation, bottle condition with 0.7 oz. (20 g) of priming sugar into 4 oz. water, or force carbonate to about 2.25 volumes of CO₂.

Amazon Old Ale

(1 gallon/3.8 L, extract with grains)
OG = 1.086 FG = 1.020
IBU = 47 SRM = 24 ABV = 9.5%

Ingredients
2 lbs. (0.91 kg) Maris Otter liquid malt extract
4 oz. (0.11 kg) Victory® malt (28 °L)
1.6 oz. (50 g) crystal malt (80 °L) (or Medium English Crystal)
1 pinch of black patent malt (~10-15 grains)
4 oz. (0.11 kg) blackstrap molasses or English treacle (first wort addition)
2.75 AAU Nugget hops (60 min.) (0.25 oz./7 g at 11% alpha acids)
Wyeast 1028 (London Ale) or White Labs WLP013 (London Ale) yeast
0.7 oz. (20 g) priming sugar (if bottling)

Step by Step
Add crushed grains to a muslin bag and steep in 1 gallon (3.8 L) water at 160 °F (71 °C) for 20 minutes. Place bag in a colander and wash with 2 qts. (1.9 L) hot water. Before achieving a boil, add the liquid malt extract and 4 oz. (by weight – about 3 liquid ounces) of blackstrap/dark molasses or English treacle. Stir until all the sugars are dissolved, then bring to a boil. Boil for 60 minutes adding hops at the beginning of the boil. After boil is complete, chill and pitch 1 package of yeast. Ferment at 64 °F (18 °C), slow-rising to 72 °F (22 °C) by the end of fermentation (over about ten days). Post-fermentation, bottle condition with 0.7 oz. (20 g) of priming sugar into 4 oz. water, or force carbonate to about 2.25 volumes of CO₂.