Boulton’s Stout by Dr. John Boulton

(12.5 gallons/47 L, extract with grains)
OG = 1.055 

Note from BYO
This recipe is reproduced as it was first published to offer a snapshot in time from nearly 50 years ago when published recipes clearly where not what they are today. The OG doesn’t quite line up to what we calculate it as (1.064), there is no stated FG, color, IBUs, or even ABV. “Ale yeast” would likely have been similar to US-05 or Nottingham, though we can’t say for sure. While John Bull hopped malt extract is no longer available, you can still buy hopped malt extract from some suppliers.

Ingredients

18 lbs. (8.2 kg) John Bull hopped dark liquid malt extract
2.5 lbs. (1.1 kg) plain light liquid malt extract
2 lbs. (0.9 kg) crystal malt, mashed
1 lb. (0.45 kg) black patent malt (cracked)
2 tsp. salt
4 oz. (113 g) Cluster hops (20 min.)
3 oz. (85 g) Bullion or Brewers Gold hops (20 min.)
4.5 oz. (128 g) Cascade hops (5 min.)
Ale yeast 

Note
John Boulton included a kicker at the bottom of the page. After preparing the wort he separated out 2.5 gallons (9.5 L) to which he added 2 lbs. (0.9 kg) corn sugar, bringing the starting gravity up to 1.090. This batch he fermented down to approximately 1.015 using Champagne yeast. The resulting brew falls into roughly the same class of carrying a concealed weapon. The rich stout character is excellent, but probably a Surgeon General’s warning is in order.