Samuel Smith Brewery: India Ale clone

Samuel Smith Brewery: India Ale

(5 gallons/19 L, all-grain)
OG = 1.050   FG = 1.012
IBU = 50   SRM = 9  ABV = 5%

This classic beer is brewed with well water from the Samuel Smith Old Brewery, which was sunk in 1758 and still in use. It is malty and full of fruity hop character.

Ingredients
8 lbs. (4.1 kg) British pale ale malt
1 lb. (0.45 kg) pale ale malt (toasted)
0.75 lb. (0.34 kg) crystal malt (60 °L)
0.5 lb. (0.23 kg) malted wheat
7.25 AAU Northdown hops (60 min.) (0.8 oz./23 g at 9% alpha acids)
6 AAU Kent Golding hops (30 min.) (1.5 oz./43 g at 4% alpha acids)
4 AAU Bramling Cross hops (15 min.) (1 oz./28 g at 4% alpha acids)
1 oz. (28 g) Fuggle hops (dry hop)
Wyeast 1469 (West Yorkshire Ale) or White Labs WLP037 (Yorkshire Square Ale) or Wyeast 1098 (British Ale) or White Labs WLP007 (Dry English Ale) yeast (1.75 qt./1.75 L yeast starter)
3⁄4 cup (150 g) dextrose (if priming)

Step by Step
Toast the one pound (0.45 kg) pale ale malt on a baking sheet in oven set at 350 °F (177 °C) for 15 minutes. Heat 15 quarts (~15 L) water to 164 °F (73 °C), crush grains, mix into liquor. Hold mash at 153 °F (67 °C) for 60 minutes. Collect around 6.5 gallons (25 L) of wort and bring to a boil. Boil 90 minutes total, adding hops at times indicated in recipe. Cool wort to 70 °F (21 °C), aerate, and pitch yeast. Ferment at 72 °F (22 °C), transfer to secondary, add dry hops and condition at 50 °F (10 °C) for two weeks. Rack and bottle or keg, and then age 4 to 6 weeks.

Partial mash option: Replace the British pale ale malt with 5.5 lbs. (2.5 kg) Maris Otter liquid malt extract. Toast the one pound (0.45 kg) pale ale malt on a baking sheet in oven set at 350 °F (177 °C) for 15 minutes. Steep toasted pale, crystal, and wheat malts in 3.4 qts. (3.2 L) of water at 153 °F (67 °C) for 45 minutes. Rinse grains with 1.5 gallons (5.7 L) of water at 170 °F (77 °C). Add water to make 3 gallons (11.4 L) of wort, stir in the dried malt extract and bring to a boil. Add hops at times indicated in recipe. Add the liquid malt extract with 15 minutes left in boil. Cool wort, transfer to fermenter and top up to 5 gallons (19 L) with water. Aerate wort and pitch yeast. Ferment and bottle as described in all-grain recipe.