Avery Brewing Company’s Old Jubilation Ale clone

(5 gallons/19 L, all-grain)
OG = 1.074 FG = 1.014
IBU = 31 SRM = 20 ABV = 8.3%

Available October through November, Old Jubilation is a winter strong ale that features a hint of hazelnuts, mocha, toffee, and spice.

Ingredients
13.7 lbs. (6.2 kg) 2-row pale malt
12 oz. (340 g) Briess Special Roast malt (50 °L)
12 oz. (340 g) Briess Victory® malt
4 oz. (113 g) Briess chocolate malt
0.8 oz. (23 g) black patent malt
5.3 AAU Bullion hops (60 min.) (0.66 oz./19 g of 8% alpha acids)
8 AAU Bullion hops (30 min.) (1.0 oz./28 g of 8% alpha acids)
1.0 oz. (28 g) Bullion hops (0 min.)
Wyeast 1028 (London Ale) or White Labs WLP013 (London Ale) or Lallemand Nottingham yeast
3/4 cups (150 g) dextrose (if priming)

Step by Step
Mash at 152 °F (67 °C). Vorlaf until your runnings are clear, sparge, and then boil the wort for 90 minutes, hops as directed in the ingredients list. After the boil, turn off the heat and chill the wort rapidly to just below fermentation temperature, about 68 °F (20 C). Aerate the wort well and pitch the yeast. Ferment at 70 °F (21 °C). When the beer has reached final gravity, transfer to a bottling bucket for priming and bottling, or transfer to a keg.

Partial Mash Option:
Scale the 2-row pale malt down to 1 lb. and add 2 lbs. 14 oz. (1.3 kg) light dried malt extract and 5 lbs. 2 oz. (2.3 kg) light liquid malt extract (late addition). Begin by heating 2 gallons (7.6 L) of water in your brew pot. While that heats, steep the specialty grains at around 152 °F (67 °C in 1 gallon (3.8 L) of water in a large kitchen pot. Put the crushed grains in a large steeping bag and submerge bag in the kitchen pot for 30–45 minutes. At the end of the steep, remove the bag from the steeping pot and let drip dry for a minute or so. Add the “grain tea” to your brew pot and add the dried malt extract and sugar. Boil for 60 minutes, adding the hops at the times indicated in the ingredients list. With 15 minutes left in the boil, stir in liquid malt extract. After the boil, cool the wort, top up with enough cool water to make 5 gallons (19 L), aerate, and pitch yeast. Follow the remainder of the all-grain recipe.