Theakston's Old Peculier clone

5 gallons; OG = 1.052; FG = 1.012

Ingredients:

• 3.3 lbs. John Bull Amber malt extract
• 3.3 lbs. Muntons "Old Ale" malt extract
• 8 oz. Lyle’s black treacle syrup
• 2 oz. malto-dextrin
• 4 oz. wheat malt, 2° Lovibond
• 4 oz. light caramel malt, 20° Lovibond
• 4 oz. medium caramel malt, 60° Lovibond
• 4 oz. dark caramel malt, 90° Lovibond
• 4 oz. black roasted barley
• 1 oz. Willamette or Fuggle hops (7.7% alpha acid) for 45 min.
• 1 oz. Northern Brewer pellets for steeping
• 14 g. Nottingham dry ale yeast or Wyeast 1728 (Scottish ale)
• 3/4 cup brown sugar for priming

Step by Step:

Place cracked grains in 0.5 gal. of 158° F water. Steep for 40 min. and rinse through a sieve strainer or mesh bag with 0.5 gal. of 175° F water, catching the run-off in your boiling kettle. Discard the grain.

Add the dry malt extract, treacle, and dextrin powder along with enough water to make 5 gal. Heat to boiling and add Willamette or Fuggle hops. Boil 45 min. Turn off heat, add the Northern Brewer pellets, cover, and cool in a cold water bath or use a wort chiller. Pitch yeast at 60° to 70° F.

Ferment where temperature remains above 60° F. After primary fermentation, transfer to secondary until settled (about one week). Prime with brown sugar and bottle. Age for one to two months before drinking for fullest flavor.