London Ale Recipe

Here’s a recipe, described as a “London Ale,” adapted from John Tuck’s 1822  Private Brewer’s Guide.

5 gallons at 1058 (calculated at 80% efficiency)

9 lbs Pale ale malt
1 lb Amber/biscuit* malt

Mash with single infusion at about 153° F for an hour. Sparge and collect wort normally.

or

7 lbs amber liquid (or 6 pounds dry) malt extract, plus a pound of medium crystal steeped in the kettle
1.5 ounces Fuggle or Styrian Golding hops (calculated for pellets; use 2 ounces if whole), 2 hours of boil

Add at end of boil:
The peel of one bitter/Seville/sour orange or three regular oranges.
1/4 ounces coriander seed, freshly ground

Add to secondary:
2 tsp powdered ginger
1/4 tsp salt

Ferment with your favorite London ale yeast.

*Amber malt can be made by roasting pale malt for 20 minutes at 350° F. Allow to mellow a week or two before brewing.

Randy Mosher
A brewer since 1984, Randy Mosher is a nationally recognized writer and authority on brewing and beer styles. He is the author of The Brewer's Companion (Alephenalia Publications, 1984), Radical Brewing (Brewers Publications, 2004) and Tasting Beer: An Insider's Guide to the World's Best Drink (Storey, March 2009). In addition, Mosher consults on package design and branding.