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Al's Special London Ale

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Al's Special London Ale

back to search Back to Search  Style Details 

Beer Style: Extra Special/Strong Bitter (English Pale Ale)  (8C)
Recipe Type: extract
Yield: 5 US gallons

Extra Special/Strong Bitter (English Pale Ale)


Closest attempt yet to Young's Special London Ale. Could use a bit more diacetyl. At the 1992 AHA National Conference, Charlie said: "Great London Ale!"


  • 6.6 pounds, M&F unhopped light malt extract
  • 1 pound 10 ounces, Laaglander light dried malt extract
  • 1 pound, crushed 2-row british crystal malt ~40L
  • 1/2 teaspoon, Burton water salts
  • 2 ounces, Northern Brewer Pellets (6.2%AA) (60 min. boil)
  • 1/4 teaspoon, Irish Moss (15 minutes)
  • 1/2 ounce, East Kent Goldings (whole) (5 minute boil)
  • 8 ounces, starter from Wyeast #1028
  • 1 ounce, East Kent Goldings (whole) (dryhop last 7 days before

Beer Profile

Original Gravity: 1.064
Final Gravity: 1.022
Alcohol by Vol: 5.5%
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe


Start with 5--1/2 gallons tap water. Steeped crushed crystal malt in a grain bag while the liquor and Burton water salts went from tapwater temperature up to 165F. Removed grain bag and let wort drain out of it. After boiling down to 5 gallons, OG was 1071, so I added an additional 1/2 gallon of boiled water (not a big deal, but hop utilization would have been different with a 6 gallon boil). By the way, Chicago water is quite soft---I suspect distilled would be close enough.

Fermentation in glass, with blowoff, at 68F. Dryhops simply stuffed into the primary after fermentation ended, seven days before bottling.