Holden’s Black Country Bitter clone

Holden’s Black Country Bitter clone

(5 gallons/19 L, all-grain)
OG = 1.039 FG = 1.010
IBU = 27 SRM = 9 ABV = 3.8%

Holden’s Black Country Bitter won Silver in the Bitter category in 2005 and is described as “A medium-bodied, golden ale; a light, well-balanced bitter with a subtle, dry, hoppy finish.” The data I have for this beer is: OG: 1.039. Malt bill: 85–95% Maris Otter pale malt, 0–10% crystal malt, 0–5% torrefied wheat, 0–2% brewing sugar. Hops: Fuggles, optional Goldings. Dry hops: Fuggles. EBC: 24–26.

Ingredients
7 lb. 4 oz. (3.3 kg) Maris Otter pale malt
6.0 oz. (170 g) crystal malt (60 °L)
3.0 oz. (85 g) torrefied wheat
1.25 oz. (34 g) invert sugar
6.8 AAU Fuggles hops (90 min.) (1.5 oz./43 g of 4.5% alpha acid)
2.2 AAU Fuggles hops (dry hops) (0.5 oz./14 g of 4.5% alpha acid)
1 tsp. Irish moss (15 min.)
White Labs WLP005 (British Ale), Wyeast 1098 (British Ale) or Wyeast 1335 (British Ale II) yeast

Step by Step
Mash grains at 154 °F (68 °C) for 60 minutes. Boil 90 minutes, adding sugar for the final 15 minutes of the boil. Ferment at 70 °F (21 °C).

Holden’s Black Country Bitter clone

(5 gallons/19 L, extract with grains)
OG = 1.039 FG = 1.010
IBU = 27 SRM = 9 ABV = 3.8%

Ingredients
7.0 oz. (198 g) Coopers light dried malt extract
3 lb. 12 oz. (1.7 kg) Coopers Light liquid malt extract (late addition)
1 lb. 7 oz. (0.65 kg) Maris Otter pale malt
6.0 oz. (170 g) crystal malt (60 °L)
3.0 oz. (85 g) torrefied wheat
1.25 oz. (34 g) invert sugar
6.8 AAU Fuggles hops (90 min.) (1.5 oz./42 g of 4.5% alpha acid)
2.2 AAU Fuggles hops (dry hops) (0.5 oz./14 g of 4.5% alpha acid)
1 tsp. Irish moss (15 min.)
White Labs WLP005 (British Ale), Wyeast 1098 (British Ale) or Wyeast 1335 (British Ale II) yeast

Step by Step
Steep crushed grains in 3 qts. (~3 L) of water at 154 °F (68 °C) for 45 minutes. Combine “grain tea,” water and dried malt extract to make 3.0 gallons (11 L) of wort. Boil the wort for 90 minutes, adding sugar and liquid malt extract in the last 15 minutes of the boil. Ferment at 70 °F (21 °C).