Broughton Black Douglas clone

(5 gallons/19 L, all-grain)
OG = 1.053  FG = 1.012 IBU = 30  SRM = 32  ABV = 5.2%
Dark caramelized fruit, bready malt, and treacle fill out the flavors of this beer. The finish dries out just enough to highlight the deep malt character. A unique take on the Scottish 80/- style that may even be better with a touch of smoky Scotch whiskey added to it.

Ingredients

10 lbs. (4.5 kg) English pale ale malt (Optic)
0.75 lb. (0.34 kg) English black patent malt 0.33 lb. (0.15 kg)
English crystal malt (150 °L)
5.3 AAU Challenger hops (60 mins) (0.75 oz./21 g of 7% alpha acids)
4.5 AAU First Gold hops (20 mins); (0.5 oz./14 g of 9% alpha acids)
Wyeast 1728 (Scottish Ale) or White Labs WLP028 (Edinburgh Ale) yeast
3⁄4 cup corn sugar (for priming)

Step by Step

Mash at 153 °F (67 °C) for 60 minutes in 3.2 gallons (12 L) of mash liquor. Boil for 180 minutes. Ferment at 62 °F (17 °C). Condition for 14 days at 62 °F (17 °C).

Broughton Black Douglas clone

(5 gallons/19 L, extract with grains)
OG = 1.053  FG = 1.012 IBU = 30  SRM = 32  ABV = 5.2%

Ingredients

0.75 lbs. (0.34 kg) English black patent malt
0.33 lb. (0.15 kg) English crystal malt (150 °L)
0.5 lb. (0.23 kg) Muntons light dried malt extract
6.6 lbs. (3 kg) Maris Otter liquid malt extract
5.3 AAU Challenger hops (60 mins) (0.75oz./21 g of 7% alpha acids)
4.5 AAU First Gold hops (20 mins) (0.5 oz./14 g of 9% alpha acids)
Wyeast 1728 (Scottish Ale) or White Labs WLP028 (Edinburgh Ale) yeast
3⁄4 cup corn sugar (for priming)

Step by Step

Steep grains in 3.0 gallons (11 L) of water as the water heats up to 170 ° (77 °C). Add dried malt extract and water to make 3.0 gallons (11 L) of wort. Boil wort for 90 minutes. Keep a second pot of boiling water handy and don’t let wort volume drop below 2.5 gallons (9.5 L). Add liquid malt extract with 15 minutes left in boil. Ferment at 62 °F (17 °C), about 7 days. Rack to secondary and condition for 14 days at 62 °F (17 °C).