Old Yorkshire Ale

This started out as an "Old Peculiar" clone but is in reality quite a bit darker. Since the first batch, I have substituted 3.5 pounds of dark extract for 4 pounds of light extract to lighten further. Other such clones use all light extract and achieve color with speciality grains.

Brewer:	Jon		Email:	-
Beer:	Old Yorkshire Ale		Style:	English Old/Strong Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	90 HCU (~33 SRM)		Bitterness:	16 IBU
OG:	1.069		FG:	1.024
Alcohol:	5.8% v/v (4.5% w/w)
Water:	I boil using tap water and use distilled water to make up volume.
Grain:	8 oz. American crystal 40L 8 oz. Roasted barley 1 lb. Flaked wheat
Steep:	Heat 3 gallons of water to 160°F and add the grain bag. Try to maintain 157°F for 20-30 minutes and do not exceed 160°F. Sparge with similarly heated water.
Boil:	60-90 minutes	SG 1.114	3 gallons
	3 lb. 8 oz. Dark malt extract 1 lb. Brown sugar 4 lb. Light malt extract
	Bring to the boil (minus the grain bag), stir in extract and sugar, and add hops as described in the recipe. Add Irish moss according to directions.
Hops:	1 oz. Fuggles (4.75% AA, 60 min.) 1 oz. Fuggles (4.75% AA, 30 min.)
Yeast:	I tried this with White Labs 007, but the result was a little too dry for my liking. You might like to try Wyeast 1275. Try to avoid anything with an overly fruity profile.
Log:	Age before bottling if desired. For the sake of style, do not dry hop.
Carbonation:	Prime with 1 cup of dark molasses.
Tasting:	Use 1 oz of Challenger at 30 mins in place of the Fuggles.

Recipe posted 02/07/06.