This recipe was supplied for the 2013 Members Recipe by Chris Jones.
(from ‘Old British Beers and How to Make Them’ by The Durden Park Beer Circle)
The competition was won by Colin Tweed.

METRICS

Batch Size 1 gall; OG 1056; FG 1012/14

Mash – @66/67° C

Pale Malt                  2lb 4oz
Brown Malt                     7oz
Black Malt                     2.5oz

Boil – 90 minutes

Fuggles or Goldings           1oz

Yeast

Good quality ale yeast.

Method

1. Mash grains for 3 hours
2. Raise temperature to 77°c for 30 minutes
3. Sparge with hot water (82-85°c) to collect required volume at SG1060
4. Boil with hops for 90 minutes
5. Cool and ferment.
6. Mature for 4-5 months