Lake Placid Pub and Brewery: Ubu Ale

(5 gallons/19 L, all-grain)
OG = 1.069 FG = 1.014
IBU = 33 SRM = 23 ABV = 7.6%

Ingredients

11 lbs. (5 kg) Maris Otter pale ale malt
1.5 lbs. (0.68 kg) wheat malt
1 lb. (0.45 kg) English dark crystal malt
6 oz. (170 g) chocolate malt
1 oz. (28 g) black patent malt
5 AAUs Fuggle pellet hops (40 min.)
(1 oz./28 g at 5% alpha acids)
5 AAUs Cluster pellet hops (20 min.)
(0.71 oz./20 g at 7% alpha acids)
4 AAUs Mount Hood pellet hops (0 min.)
(1 oz./28 g at 4.0% alpha acids)
1 tsp. Irish moss (15 min.)
Wyeast 1318 (London Ale III), White
Labs WLP023 (Burton Ale) or Lallemand
Windsor Ale yeast
3/4 cup corn sugar (if priming)

Step by Step

If using one of the liquid yeast strains, 2-3 days prior to brewing make a 1.5 qts. (1.5 L) yeast starter. Mash grains at 154 °F (68 °C) for 60 minutes. Use 18 qts. (17 L) of mash liquor.

Collect 7.5 gallons (28 L) and boil down to 5 gallons (19 L), which should take about 3 hours, adding hops and Irish moss as indicated. Cool, aerate, and pitch yeast. Ferment at 70 °F (21 °C).

After fermentation is complete, bottle or keg as usual and allow to age for several weeks.

Extract with grains option:
Substitute the pale ale malt and wheat malt in the all-grain recipe with 1.75 lbs. (0.8 kg) wheat dried malt extract, and 6.6 lbs. (3 kg) Muntons light liquid malt extract. Steep specialty grains in 1.75 qts. (1.6 L) of water at 154 °F (68 °C) for 45 minutes. Remove grains, rinse with 2 qts (2 L) of water at 170 °F (77 °C) and add dried malt extract. Bring to a boil and boil for 60 minutes, adding hops and Irish moss as indicated. Add liquid malt extract with 15 minutes left in boil. After the boil, top off to 5 gallons (19 L). Follow the remaining portion of the all-grain recipe.