Avery Old Jubilation Ale clone

5 gallons/19 L, all-grain; OG = 1.074; FG = 1.015; IBU = 31; SRM = 25; ABV = 7.6%

Ingredients:

• 13.33 lbs. (6.0 kg) 2-row pale malt
• 13 oz. (0.37 kg) Briess Special Roast (50 °L)
• 13 oz. (0.37 kg) Briess Victory malt
• 1.6 oz. (45 g) Briess 2-row chocolate malt
• 0.8 oz. (23 g) Briess 2-row black malt
• 3.2 oz. (91 g) Turbinado sugar
• 1 tsp. Irish moss (15 mins)
• 5.3 AAU Bullion hops (60 min) (0.66 oz./19 g of 8% alpha acid)
• 8 AAU Bullion hops (30 min) (1.0 oz./28 g of 8% alpha acids)
• 1.0 oz. Bullion hops (0 min)
• Wyeast 1028 (London Ale) or White Labs WLP013 (London Ale) yeast
• 0.75 cups corn sugar (for priming)

Step by Step:

Mash at 152 °F (67 °C). Boil the wort for 90 minutes, adding sugar at the beginning of the boil and hops and Irish moss as directed in recipe. Ferment at 70 °F (21 °C).

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Avery Old Jubilation Ale clone

5 gallons/19 L, extract w/ grains OG = 1.074  FG = 1.015; IBU = 31; SRM = 25; ABV = 7.6%

Ingredients:

• 2 lbs. 14 oz. (1.3 kg) Briess Light dried malt extract
• 5 lbs. 2 oz. (2.3 kg) Briess Light liquid malt extract
• 1.0 lb. (0.45 kg) 2-row pale malt
• 13 oz. (0.37 kg) Briess Special Roast (50 °L)
• 13 oz. (0.37 kg)  Briess Victory malt
• 1.6 oz. (45 g) Briess 2-row chocolate malt
• 0.8 oz. (23 g) Briess 2-row black malt
• 3.2 oz. (91 g) Turbinado sugar
• 1 tsp. Irish moss (15 mins)
• 5.3 AAU Bullion hops (60 min) (0.66 oz./19 g of 8% alpha acid)
• 8 AAU Bullion hops (30 min) (1.0 oz./28 g of 8% alpha acids)
• 1.0 oz. Bullion hops (0 min)
• Wyeast 1028 (London Ale) or White Labs WLP013 London Ale) yeast
• 0.75 cups corn sugar (for priming)

Step by Step:

Begin by heating 2 gallons (7.6 L) of water in your brew pot. While that heats, steep the specialty grains at around 152 °F (67 °C). Do this by heating 1 gallon (3.8 L) of water to 163 °F (73 °C) in a large kitchen pot. Add the  crushed grains to a large steeping bag and submerge the bag for 30–45 minutes. At the end of the steep, remove the bag from the steeping pot and let drip dry for a minute or so.

Add the “grain tea” to your brewpot and dissolve the dried malt extract and sugar. Bring this wort to a boil, add the first charge of Bullion hops and boil for 60 minutes. Add other ingredients at times indicated in the recipe. With 15 minutes left in the boil, stir in liquid malt extract. (Stir thoroughly to ensure extract dissolves and doesn’t sink to the bottom of the kettle and scorch.) After boil, cool wort to 70 °F (21 °C), siphon to fermenter, add water to make 5 gallons (19 L), aerate and pitch yeast. Ferment at 70 °F (21 °C). Bottle with corn sugar.