5 gallons (19 liters)

OG: 1085/15.5 degrees Plato

Alcohol: 8 to 9% by volume

Bitterness: 45 IBUs

Color: 25 SRM (deep ruby)

Yeast: British ale strain, Wyeast 1099 or 1275; White Labs WLP 002, WLP 005

All-grain recipe calculated at 75 percent efficiency

All-Grain Recipe

14 pounds (6.4 kg) English mild ale malt

1.5 pounds (680 g) Melanoidin malt

8 ounces (227 g) English brown ale

3 ounces (85 g) röstmalz (Carafa) malt

No comparable extract + steeped grain recipe.

Hops (calculated for whole hops; use 25 percent less for pellets)

1.8 ounces/51 gm, 90 minutes, Fuggles (4.5 percent AA)

0.75 ounces/21 gm, 30 minutes, Northdown (8 percent AA)

0.75 ounces/21 gm, 5 minutes, Northdown (8 percent AA)

Mash should be a simple infusion mash at 152 degrees F (67 degrees C) for one hour; then raise to 170 degrees F (77 degrees C) for mash out, then begin sparge. Ferment at 60 to 65 degrees F (15 to 18 degrees C).

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