This recipe was supplied for the 2026 Members Recipe by Richard Baldwin.
A lovely beer made to a Victorian recipe at the Beacon Hotel in Sedgley, near Wolverhampton. It is a beer having a rich, mouth filling malt and hops character with an intense dry finish with tannin and fruit on the taste. A favourite of mine!
METRICS
Batch Size 23lt (5 gallons); OG 1058; FG 1014
Mash @ 68ºC for 60 minutes
Pale Malt 5000g 75%
Crystal Malt 1650g 25%
Boil – 60 Minutes
Fuggles 41g start of boil for 60mins
Goldings 35g start of boil for 60mins
Goldings 20g for last 15 mins
METHOD
Use your standard ale method. Ale yeast of choice. Should end up with 5.9% abv.
Use whatever crystal malt you think will fit. Various clone recipes exist using a whole range of levels. Will improve with a few months of bottle conditioning.
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