I'm after a Young's Special London Ale extract recipe.

[Sir Colin]

It's one of my fave bottled beers, so I thought I'd give it a go. I've found an AG version, but I'm really after an extract clone.

Can anyone out there help? Cheers.

[Garth]

I've never done an extract brew but I believe if you replace the Pale malt with liquid extract you won't be a million miles away.

I'd like to see the AG recipe Sir Col, someone on here will be able to convert it properly, it's probably my favourite bottled beer also.

[Sir Colin]

Garth, I've unearthed both an AG and an extract. They are not singing from the same hymn sheet - some slight differences. What do you reckon?


Extract

* 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

All-Grain (19 Litres)

12lb 3oz Maris Otter Malt
15oz Crystal Malt
7 AAU Fuggles Hops - 60 min
2.5 AAU Goldings Hops - 15 mins
0.5oz Goldings Hops - 0 mins
0.25oz Goldings Hops - Dry Hop
0.25oz Target Hops - Dry Hop
Wyeast 1318 (London Ale III) Yeast

[Garth]

Well, I like the look of the AG one, I've put it through Promash and it gives a respectable OG 1069, which sounds near enough to the 6.5% Special London is.

I'd like the proper values though for the bittering hops and the 15mins ones, it dosen't give what they are or how much IBU they're putting in.

Nice find Sir Col.

[NickK]

I've just been exploring a little beyond the standard Wherry kit for my second brew and started experimenting.

I've just finished first ferment (14days) of a WYeast 1967 London Special, Coopers Amber Extract, Medium DME, Challenger Hops and french oak chips. Target ABV is 6.4%.

Brew size 15 litres (Norwegian Glacier water used - 32mg/100ml solids)
1x WYeast 1967 London Special
1x 1.5kg tin of Coopers Amber Extract
650g of Dried Malt Extract (medium)
21g Challenger Hops (7.1% AA), using a 60 min boil
30g French Oak chips (small sized, medium toast)
Dash of vanilla essence (ie real essence as 30% ABV suspension).
1.5g Irish Moss 15 mins from end of boil

The London Special yeast needs a good 24degC during ferment and needs a 12-24 hour starter made. Anything lower than 22 degC will halt fermentation. Additionally once the boil has cooled to pitching temp use an airstone to aerate before pitching then adding the french oak.

Initially the oak was overpowering, now after 14 days the brew has really mellowed. It's due to move to secondary fermentation should add a little CO2 to open the taste further.

Nick.