We find that using traditional English ingredients improves this classic beer style.
- 8-9 pounds of British pale malt (consider Maris Otter)
- 8-16 ounces of 20-90L crystal malt (the higher the L, the darker the beer)
- 2-4 ounces East Kent Goldings or Fuggles
- Wyeast 1099 Whitbread, 1968 London ESB Ale, 1275 Thames Valley Ale, or 1318 London III (lots of good yeast options)
- Single infusion 150-155 F for 90 minutes