Here’s a recipe, described as a “London Ale,” adapted from John Tuck’s 1822 Private Brewer’s Guide.
5 gallons at 1058 (calculated at 80% efficiency)
9 lbs Pale ale malt
1 lb Amber/biscuit* malt
Mash with single infusion at about 153° F for an hour. Sparge and collect wort normally.
7 lbs amber liquid (or 6 pounds dry) malt extract, plus a pound of medium crystal steeped in the kettle
1.5 ounces Fuggle or Styrian Golding hops (calculated for pellets; use 2 ounces if whole), 2 hours of boil
Add at end of boil:
The peel of one bitter/Seville/sour orange or three regular oranges.
1/4 ounces coriander seed, freshly ground
Add to secondary:
2 tsp powdered ginger
1/4 tsp salt
Ferment with your favorite London ale yeast.
*Amber malt can be made by roasting pale malt for 20 minutes at 350° F. Allow to mellow a week or two before brewing.