I brew this beer once every four years. I drink two or three bombers of it each holiday season, sharing it with friends and family. The flavor profile should be rich graham cracker and warm alcohols that are never hot, which is why the fermentation protocol is so important. It will also develop in flavor over time, and it can be trusted (assuming you have a thorough cleaning and sanitation regimen) to deliver great flavors until almost three years of age.
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
16 lb (7.3 kg) Maris Otter
1 lb (454 g) Fawcett Crystal Malt I (45L)
1 lb (454 g) Fawcett Amber Malt
1 oz (28 g) Phoenix [10% AA] at 60 minutes
1 oz (28 g) East Kent Goldings [5% AA] at 30 minutes
Wyeast 1028 (London Ale) Yeast
Mill the grains and mix with 5.6 gallons (21.3 l) of 163°F (73°C) strike water to reach a mash temperature of 152°F (67°C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 1.6 gallons (6.1 l) and top up as necessary to obtain 6 gallons (23 l) of wort. Boil for 60 minutes, following the hops schedule.
After the boil, chill the wort to slightly below fermentation temperature, about 60°F (16°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast.
Ferment at 60°F (16°C) for 10 days, then allow temperature to rise to 70°F (21°C) for another 10–14 days. Upon completion of fermentation, crash the beer to 35°F (2°C), then bottle or keg and carbonate to approximately 1.5 volumes of CO2. Age for at least 6 months.