Al's Special London Ale

Classification: pale ale, extract

Source: Al Korzonas (iepubj!korz@ihlpa.att.com) Issue #996, 10/22/92

Closest attempt yet to Young's Special London Ale. Could use a bit more diacetyl. At the 1992 AHA National Conference, Charlie said: "Great London Ale!"

Ingredients:

6.6 pounds, M&F unhopped light malt extract
1 pound 10 ounces, Laaglander light dried malt extract
1 pound, crushed 2-row british crystal malt ~40L
1/2 teaspoon, Burton water salts
2 ounces, Northern Brewer Pellets (6.2%AA) (60 min. boil)
1/4 teaspoon, Irish Moss (15 minutes)
1/2 ounce, East Kent Goldings (whole) (5 minute boil)
8 ounces, starter from Wyeast #1028
1 ounce, East Kent Goldings (whole) (dryhop last 7 days before bottling)
1/2 cup, corn sugar for priming

Procedure:

Start with 5--1/2 gallons tap water. Steeped crushed crystal malt in a grain bag while the liquor and Burton water salts went from tapwater temperature up to 165F. Removed grain bag and let wort drain out of it. After boiling down to 5 gallons, OG was 1071, so I added an additional 1/2 gallon of boiled water (not a big deal, but hop utilization would have been different with a 6 gallon boil). By the way, Chicago water is quite soft---I suspect distilled would be close enough.

Fermentation in glass, with blowoff, at 68F. Dryhops simply stuffed into the primary after fermentation ended, seven days before bottling.

Specifics:

O.G.: 1.064
F.G.: 1.022