Wells and Young’s Ltd: Young’s Special London Ale clone

Young’s Special London Ale clone recipe

(5 gallons/19 L, all-grain)
OG = 1.064 FG = 1.015
IBU = 30 SRM = 11 ABV = 6.4%

Ingredients

12 lbs. (5.5 kg) Maris Otter 2-row malt
12 oz. (0.23 kg) English medium crystal malt (55 °L)
4 oz. (113 g) carastan malt (35 °L)
7 AAU Fuggle hops (60 min.) (1.4 oz./40 g at 5% alpha acids)
2.5 AAU Kent Golding hops (15 min.) (0.5 oz./14 g at 5% alpha acids)
0.5 oz. (14 g) Kent Golding hops (0 min.)
0.5 oz. (14 g) Kent Golding whole hops (dry hop)
0.5 oz. (14 g) Target whole hops (dry hop)
1 tsp. Irish moss (15 min.)
Wyeast 1768 (English Special Bitter) or Wyeast 1968 (London ESB Ale) yeast (1.75 qt./~1.75 L yeast starter)
3/4 cup (150 g) dextrose (if priming)

Step by Step

Mash grains at 153 °F (67 °C) in 16.5 quarts (15.5 L) of water for 60 minutes. Mash out, vorlauf, and then sparge at 170 °F (77 °C) to collect 6.5 gallons (25 L) of wort and boil for 90 minutes, adding hops at the times indicated in ingredients list.

Cool, aerate, and pitch yeast. Ferment at 69 °F (21 °C). After fermentation is complete, bottle or keg as usual.

Extract with grains option: Replace the Maris Otter malt in the all-grain recipe with 6.6 lbs. (3 kg) Maris Otter liquid malt extract and 1.5 lbs. (0.68 kg) Muntons light dried malt extract. Put crushed grains in a nylon steeping bag. Steep at 160 °F (71 °C) in 5 gallons (19 L) for 30 minutes. Rinse grains with 1.5 quarts (1.4 L) of water at 170 °F (77 °C). Add liquid and dried malt extract and boil for 60 minutes. Follow the remaining portion of the all-grain recipe.