Harpoon Brewery: English Style Old Ale clone recipe

(5 gallons/19 L, all-grain)
OG = 1.085 FG = 1.020
IBU = 62 SRM = 17 ABV = 8.5%

Ingredients

16 lbs. (7.25 kg) 2-row pale malt
7 oz. (0.2 kg) biscuit malt
7 oz. (0.2 kg) crystal malt (30 °L)
6 oz. (0.17 kg) aromatic malt
2 oz. (57 g) chocolate malt
2 oz. (57 g) black malt
16.5 AAU Challenger hops (60 min.) (2 oz./56 g at 8.25% alpha acids)
1.25 AAU Fuggle hops (15 min.) (0.25 oz./7 g at 5% alpha acids)
2.4 AAU East Kent Golding hops (0 min.) (0.5 oz./14 g at 4.8% alpha acids)
1⁄2 tsp. yeast nutrient (15 min.)
White Labs WLP007 (Dry English Ale) or Wyeast 1028 (London Ale) or Lallemand Nottingham Ale yeast
3⁄4 cup (150 g) dextrose (if priming)

Step by Step

This is a single step infusion mash. Mix the crushed grain with 5.5 gallons (20.7 L) of 172 °F (78 °C) water to stabilize at 155 °F (68 °C) for 60 minutes. Sparge slowly with 175 °F (79 °C) water.

Collect approximately 6.5 gallons (25 L) of wort runoff to boil for 90 minutes, adding hops and yeast nutrient as indicated. Cool the wort to 68 °F (20 °C).

Pitch your yeast and aerate the wort heavily. Hold at 68 °F (20 °C) until fermentation is complete. Transfer to a carboy, avoiding any splashing to prevent aerating the beer. Let the beer condition for one week and then bottle or keg.

Extract with grains option: Substitute the 2-row pale malt in the all-grain recipe with 9.9 lbs. (4.5 kg) Muntons light liquid malt extract and 10 oz. (0.3 kg.) light dried malt extract. Steep the crushed grain in 5 gallons (19 L) of water at 155 °F (68 °C) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.9 L) of hot water. Add the liquid and dry malt extracts and bring to a boil. Follow the remaining portion of the all-grain recipe.