Silver Bluff Brewing Co.’s Jekyll Island Historic English Ale clone

Silver Bluff Brewing Co.’s Jekyll Island Historic English Ale clone

(5 gallons/19 L, all-grain)
OG = 1.070  FG = 1.021
IBU = 45  SRM = 14  ABV = 6.4%

Ingredients
12.25 lbs. (5.6 kg) Golden Promise malt
1.1 lbs. (0.5 kg) flaked oats
1 lb. (0.45 kg) English crystal malt (65 °L)
8 oz. (230 g) English crystal malt (77 °L)
9.6 AAU Magnum hops (75 min.) (0.6 oz./17 g at 16% alpha acids)
2.5 oz. (71 g) East Kent Golding hops (0 min.)
Omega Yeast OYL-016 (Extra Special), Wyeast 1968 (London ESB Ale), White Labs WLP002 (English Ale), or LalBrew Windsor yeast
¾ cup corn sugar (if priming)

Step by step
Use enough water to have a moderately thick mash (1.4 qts./lb.). Mash the malts at 153 °F (67 °C) for 60 minutes. Raise the temperature to 168 °F (76 °C) and recirculate for 15 minutes. Sparge slowly and collect 6.5 gallons (24.5 L) of wort. 

Conduct a hot, rolling boil for 75 minutes, adding the Magnum hops at the start of the boil and East Kent Golding at flameout. 

Chill the wort to 68 °F (20 °C), aerate if using liquid yeast and then pitch the yeast and ferment. Near the end of fermentation, conduct a diacetyl rest by raising the temperature to 73 °F (23 °C) for a few days. Then crash cool and force carbonate or prime and bottle condition to
2.5 v/v.

Silver Bluff Brewing Co.’s Jekyll Island Historic English Ale clone

(5 gallons/19 L, extract with grains)
OG = 1.070  FG = 1.021
IBU = 45  SRM = 14  ABV = 6.4%

Ingredients
8.5 lbs. (3.9 kg) pale ale liquid malt extract
1 lb. (0.45 kg) English crystal malt (65 °L)
8 oz. (230 g) English crystal malt (77 °L)
8 oz. (230 g) CaraPils® malt
9.6 AAU Magnum hops (75 min.) (0.6 oz./17 g at 16% alpha acids)
2.5 oz. (71 g) East Kent Golding hops (0 min.)
Omega Yeast OYL-016 (Extra Special), Wyeast 1968 (London ESB Ale), White Labs WLP002 (English Ale), or LalBrew Windsor yeast
¾ cup corn sugar (if priming)

Step by step
Add crushed grains into a steeping bag and place bag in the brew kettle with 6 gallons (23 L) of water as it heats to 170 °F (77 °C). Remove bagged grains, allowing them to drip drain back into the kettle. Continue heating wort to a boil. Remove kettle from heat and carefully stir in the malt extract. When fully dissolved, return kettle to heat and boil 60 minutes, adding the Magnum hops at the start of the boil and East Kent Golding at flameout. 

Follow the remainder of the all-grain recipe instructions.