This recipe was supplied for the 2025 Members Recipe by Richard Baldwin.
From Durden Park Book “Old British Beers and How to Brew Them” 2003 edition
Recipe 41 London XXX Old Ale (1868) “Practical Brewings” G.S. Amsink

High gravity, high hop beers on long maturation become Old Ales. The reduction in hop bitterness and integration of grain and hop flavours produces luscious beers.

METRICS

Batch Size 4.5lt (1 gallon); OG 1086

Mash – 66ºC for 60 minutes

Pale Malt              900g     
Lager Malt             900g     

Boil – 60 Minutes

Fuggles               35g  60 mins
Goldings              17g  60 mins

METHOD

Usual methods for a higher gravity beer and probably good practice to hydrate dried yeast first using double normal quantity, then adding more at bottling.
Mature for 12 months.