17# ESB malt
13# 2 row
.75 Crystal 90L
.5# wheat malt
.75# Biscuit malt
Mash 152 degrees for 60 minutes, using 1 1/2 quarts of water/pound of malt. Mash out at 165 and collect first runnings.
.75 oz East Kent Goldings (4.75 AA) 60 minutes
.25 oz Fuggles 20 minutes
Irish Moss 1 tsp.
White Labs WLP028
Collect only first runnings from the mash. Add enough water in the boil kettle to bring the total volume to 6.5 gallons. Boil 60 minutes.
Add additional mash water and mash again for 20 minutes. Collect the second runnings to make a 60 shilling beer. Use the same hopping, and yeast additions, and boil 60 minutes.
For both beers, ferment at 65 degrees.