Ten Penny Ale clone
Olde Burnside Brewing Co., Connecticut
(5 gallons/19 L, partial mash)
OG = 1.056 FG = 1.014
IBU = 29 SRM = 11 ABV = 5.5%
3.3 lbs. (1.5 kg) Muntons light, unhopped, liquid malt extract
2 lb. (0.9 kg) light dried malt extract
2 lb. (0.9 kg) 2 row pale malt
11 oz. (0.31 kg) carastan malt (35 °L)
3 oz. (85 g) peat-smoked malt
1.5 oz. (43 g) crystal malt (150 °L)
1 oz. (28 g) roast barley (450 °L)
8.1 AAU Centennial hop pellets (45 mins) (0.85 oz./ 24 g of 9.5% alpha acids)
½ tsp. yeast nutrient (15 min.)
½ tsp. Irish moss (15 min.)
White Labs WLP 013 (London Ale) or Wyeast 1968 (London ESB) yeast
0.75 cup (150 g) corn sugar (for priming)
Step by Step
Steep the crushed grain in 2 gallons (7.6 L) of water at 154 ºF (68 ºC) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the liquid malt extract and boil for 90 minutes. While boiling, add the hops, Irish moss and yeast nutrient as per the schedule. During the boil, use this time to thoroughly sanitize a fermenter. Now add the wort to 2 gallons (7.6 L) of cold water in the sanitized fermenter and top off with cold water up to 5 gallons (19 L). Cool the wort to 75 ºF (24 ºC). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 66 ºF (19 ºC). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing to prevent aerating the beer. Allow the beer condition for one week and then bottle or keg. Allow the beer to carbonate and age for two weeks.
All-grain option: This is a single step infusion mash using a total of 11 lbs. (5 kg) 2-row pale malt. Mix the crushed grains with 3.75 gallons (14 L) of 168 °F (76 °C) water to stabilize at 154 ºF (68 ºC) for 60 minutes. Sparge slowly with 175 ºF (79 ºC) water. Collect approximately 6 gallons (23 L) of wort runoff to boil for 90 minutes. Reduce the single hop addition to 0.75 oz.( 21g) Centennial hop pellets (7.1 AAU) to allow for the higher utilization factor of a full wort boil. The remainder of this recipe and procedures are the same as the extract with grain recipe.
* Brewers note: if you use soft or bottled water add 1 tsp. of “brewing salts” the last 10 minutes of the boil. A cooler fermentation is recommended to reduce ester production.
Written by Marc Martin
According to Olde Burnside’s website, “Our flagship Scottish Ale. Malty with a hint of caramel and a little background smokiness. Just enough hops to balance the malts. Very sessionable.”