Mauldon’s Black Adder clone
Mauldon’s Black Adder won Supreme Champion Gold in 1991 and is described as a “Superbly balanced dark, sweet ale, but with rich vine fruit throughout.” I would again suggest a yeast that provides a fruity character. The data I have for this stout is OG: 1.053–1.055. Malt bill: 46% Maris Otter pale malt, 46% Halcyon pale malt, 3% crystal malt, 5% black malt. Hops: Challenger, optional Goldings. IBU: 27–37. EBC: More than 300.
Mauldon’s Black Adder clone, All-Grain
(5 gallons/19 L, all-grain)
OG = 1.055 FG = 1.014
IBU = 37 SRM = 32 ABV = 5.3%
Ingredients
5 lb. 4 oz. (2.4 kg) Maris Otter pale malt
5 lb. 4 oz (2.4 kg) Halcyon pale malt
5 oz. (141 g) crystal malt (60 °L)
8.25 oz (233 g) black malt
9.5 AAU Challenger hops (90 mins) (1.4 oz./39 g of 7% alpha acid)
5 AAU East Kent Goldings hops (0 mins) (1.0 oz./28 g of 5% alpha acid)
1 tsp. Irish moss (15 mins)
White Labs WLP022 (Essex Ale), White Labs WLP005 (British Ale), Wyeast 1099 (Whitbread Ale) or Wyeast 1318 (London Ale III) yeast
3/4 cup corn sugar (if priming)
Step by Step
Mash grains at 154 °F (68 °C) for 60 minutes. Boil wort for 90 minutes. Ferment at 70 °F (21 °C).
Mauldon’s Black Adder clone, Extract with Grains
(5 gallons/19 L, extract with grains)
OG = 1.055 FG = 1.014
IBU = 37 SRM = 31 ABV = 5.3%
Ingredients
2 lb. 6 oz. (1.1 kg) Coopers light dried malt extract
3 lb. 12 oz. (1.7 kg) Coopers Light liquid malt extract
1 lb. 3 oz. (0.54 kg) pale malt (Maris Otter, Halcyon or blend of the two)
5 oz. (141 g) crystal malt (60 °L)
8.25 oz (233 g) black malt
9.5 AAU Challenger hops (90 mins) (1.4 oz./39 g of 7% alpha acid)
5 AAU East Kent Goldings hops (0 mins) (1.0 oz./28 g of 5% alpha acid)
1 tsp. Irish moss (15 mins)
White Labs WLP022 (Essex Ale), White Labs WLP005 (British Ale), Wyeast 1099 (Whitbread Ale) or Wyeast 1318 (London Ale III) yeast
3/4 cup corn sugar (if priming)
Step by Step
Steep crushed grains in 3 qts. (~3 L) of water at 154 °F (68 °C) for 45 minutes. Combine “grain tea,” water and dried malt extract to make 3.0 gallons (11 L) of wort. Boil for 90 minutes, adding liquid malt extract in the last 15 minutes of the boil. Ferment at 70 °F (21 °C).
