Broughton Black Douglas clone

5 gallons/19 L, all-grain; OG = 1.053  FG = 1.012; IBU = 30  SRM = 32  ABV = 5.2%

Ingredients:

• 10 lbs. (4.5 kg) English pale ale malt (Optic)
• 0.75 lbs. (0.34 kg) English black patent malt
• 0.33 lbs. (0.15 kg) English crystal malt (150 °L)
• 5.3 AAU Challenger hops (60 mins) (0.75oz./21 g of 7.0% alpha acids)
• 4.5 AAU First Gold hops (20 mins); (0.5 oz./14 g of 9.0% alpha acids)
• Wyeast 1728 (Scottish Ale) or White Labs WLP028 (Edinburgh Ale) yeast
• 3⁄4 cup corn sugar (for priming)

Step by Step :

Mash at 153 °F (67 °C) for 60 minutes in 3.2 gallons (12 L) of mash liquor. Boil for 180 minutes. Ferment at 62 °F (17 °C). Condition for 14 days at 62 °F (17 °C).

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Broughton Black Douglas Clone

5 gallons/19 L, extract with grains; OG = 1.053  FG = 1.012; IBU = 30  SRM = 32  ABV = 5.2%

Ingredients

• 1.0 lbs. (0.45 kg) English pale ale malt (Optic)
• 0.75 lbs. (0.34 kg) English black patent malt
• 0.33 lbs. (0.15 kg) English crystal malt (150 °L)
• 2.5 lbs. (1.1 kg) Muntons light dried malt extract
• 3.3 lbs. (1.5 kg) Muntons light liquid malt extract
• 5.3 AAU Challenger hops (60 mins) (0.75oz./21 g of 7.0% alpha acids)
• 4.5 AAU First Gold hops (20 mins) (0.5 oz./14 g of 9.0% alpha acids)
• Wyeast 1728 (Scottish Ale) or White Labs WLP028 (Edinburgh Ale) yeast
• 3⁄4 cup corn sugar (for priming)

Step by Step:

Steep grains at 153 °F (67 °C) for 60 minutes in 3.0 quarts (2.8 L) of water. Add dried malt extract and water to make 3.0 gallons (11 L) of wort. Boil wort for 90 minutes. Keep a second pot of boiling water handy and don’t let wort volume drop below 2.5 gallons (9.5 L). Add liquid malt extract with 15 minutes left in boil. Ferment at 62 °F (17 °C), about 7 days. Rack to secondary and condition for 14 days at 62 °F (17 °C).