Big Brew 2011
This is an English recipe from the 1800s that comes from “India Pale Ale,” by Steve Wagner and Mitch Steele, an upcoming book from Brewers Publications.

For a 5.3 gallon (20 L) yield with a 3.5-gallon (13.2 L) 60 minute boil

O.G.: 1.068

F.G.: 1.014

IBU: 72

ABV%: 7.5%  ABW%: 6%

Water Treatment

If your brewing water is soft, “Burtonize” your water by adding 0.25 oz (7 g) gypsum and 0.25 oz (7 g) chalk.  Doing this gives the hops a sharpness similar to an IPA made with Burton on Trent water.

Fermentables

8.25 lb (3.7 kg) Light Liquid Malt Extract, or 6.6 lb (3.0 kg) Light Dry Malt Extract

0.5 lb (227 g) Biscuit Malt, 35 °L

0.5 lb (227 g) Crystal Malt, 55 °L

Hops and Adjuncts

4.5 oz (128 g) East Kent Golding pellets, (4.75% AA), 60-minute addition (If E.K. Golding is unavailable, substitute Fuggles hops for 63 IBU.)

3.5 oz (99 g) East Kent Golding whole hops, (4.75% AA), dry hop addition (If E.K. Golding is unavailable, substitute Fuggles hops for 9 IBU.)

 ¾ tsp (3 gm) Irish moss, for 15 minutes

Yeast

Three (3) packages Wyeast 1318 London Ale III yeast, or three (3) White Labs WLP023 Burton Ale yeast, or make an appropriate size yeast starter

Directions for Extract Recipe

Steep grains in 2.4 gallons (9.1 L) of water at 150 °F (66 °C) for 30 minutes, then strain the grains and sparge with 1 quart (0.95 L) of water at 173 °F (78 °C).  Add water to bring the volume up to 2.5 gallons (9.5 L) and bring to a boil.  Remove from heat and stir in extract for a total boil volume of ~3.5 gallons (13.2 L).  Add the bittering hops and bring to a boil.  Boil for 45 minutes, before adding the rehydrated Irish moss.  Boil for 15 minutes then turn off the heat. Next, chill to 55-60° F (13-16 °C).  Transfer wort (3 gallons, or 11.4 L) to fermenter and top-up to 5.3 gallons (20 L) with pre-boiled and cooled water (~2.3 gallons, or 8.7 L). When the wort temperature is down to 60-65 °F (16-18 °C), pitch the yeast and aerate well.  Allow the beer to free rise to 72 °F (22 °C) over 4 days.  After 1 week, transfer to a secondary fermenter with the dry hops, if you’re bottling the beer.  If you are kegging the beer, add the dry hops to the keg and keg the beer after one week.  In both cases, cold age the beer at 50 °F (10 °C) or lower for several months.  Then, if you are bottling, add the bottling sugar and bottle as you normally would.

Carbonation

Force carbonate at 2 – 2.5 volumes of CO₂ 

—OR—

Bottle condition using 2.7 – 4.0 oz weight (77-113 g) corn sugar

This beer improves when stored at 40-50 °F (4-10 °C) for several months.