5 gallons/19 L, extract with grains; OG = 1.058–1.063; FG = 1.015–1.020; IBU = 30; SRM = 24; ABV = 5.6–6.2%
- 6.6 lb. (3.0 kg) pale liquid malt extract (Coopers or More Beer English Extract)
- 1.0 lb. (0.45 kg) dry malt extract
- 1.0 lb. (0.45 kg) crystal malt (60 °L)
- 0.25 lb. (114 g) chocolate malt
- 7.33 AAU UK Fuggles hops (60 mins) (1.5 oz./42 g of 5.0% alpha acids)
- 0.5 oz (14 g) Fuggles hops (15 mins)
- Wyeast 1028 (London Ale) or
- White Labs WLP013 (London Ale) yeast
- 0.5 cup corn sugar or dried malt extract (for priming)
Step by Step:
Add crushed specialty malts to 1 gallon (3.8 L) of water in your brewpot, heat water to about 170 °F (77 °C) and strain off malts. Add water to the “grain tea” to make about 3 gallons (11.4 L) and bring this liquid to a boil. Once it begins boiling, turn off the heat and add the malt extracts, stirring well to ensure the extracts dissolve properly. Bring the wort to a boil and add the bittering hops. Boil for one hour, with flavor hops added for the last 15 minutes. (As an option to increase hop utilization, you can withold 3–4 lbs. (1.4–1.8 kg) of extract until the final 15 minutes of the boil.) Strain, or siphon, the wort off from the hops and add cold water sufficient to obtain the starting gravity of 1.060.
Cool the wort to around 70 °F (21 °C), pitch with yeast starter and allow to ferment. After 5–7 days of fermerntation, the final gravity should have been reached. At this point, rack into a glass fermenter. One to two weeks later, rack again, prime with dried malt extract or corn sugar, and rack beer into keg or bottles. Allow to condition for at least three months before drinking. Note that although this is not intended to be a clone as such, this beer should be somewhat similar to Old Peculier — smooth and very drinkable for its strength.