When I get the grains I need I'm going to brew something like this, a stout with an old style grain mix. A 'brown stout' I think. I would increase the IBUs, as the old stouts seemed to have high IBUs, and drop the late and dry hops. Probably.
Double Stout clone
Hook Norton Brewery, UK
(5 gallons/19 L, all-grain)
OG = 1.051 FG = 1.013
IBU = 30 SRM = 43 ABV = 4.9%
The “double stout” in this beer’s name is not indicative of a strong beer. Actually, it’s quite low in gravity and makes a particularly good session pint. What the double means to me is that this beer literally has double the flavor of other low gravity stouts. East Kent Goldings hops lend a spicy character to the nose which blends in perfectly well with its rich, thick toasty body. The deep roast edges finish into a crisp dryness that ensures this beer’s utter drinkability. You better get this beer fast because it’s only seasonally available.
3.0 lb. (1.4 kg) mild malt
3.0 lb. (1.4 kg) English pale malt
2.0 lb. (0.91 kg) brown malt
1.0 lb. (0.45 kg) No. 1 invert sugar
13 oz. (0.37 kg) black malt
5.6 AAU Challenger hops (75 min.) (0.75 oz./21 g of 7.5% alpha hops)
0.25 oz. (7.1 g) Fuggle hops (15 min.)
0.25 oz. (7.1 g) East Kent Goldings hops (15 min.
0.25 oz. (7.1 g) East Kent Goldings hops (dry hopped)
Wyeast 1318 (London III) yeast (1 qt./1 L yeast starter)
3/4 cup corn sugar (if priming)
Step by Step
Mash at 156 °F (69 °C) for 120 minutes at a mash thickness of 1.15 qt./lb. Boil wort for 90 minutes, adding sugar for final 15 minutes of boil. Ferment at 68 °F (20 °C).
Partial mash option: Omit pale malt, reduce mild malt to 1 lb. 3 oz. (0.53 kg) and add 3 lb. 10 oz. (1.6 kg) Muntons Light liquid malt extract. Partial mash grains at 156 °F (69 °C) for 45 minutes. Collect partial mash wort, add water to make 3.0 gallons (11 L), and bring to a boil. Boil for 60 minutes, adding hops at times indicated in ingredient list. Stir in liquid malt extract for final 15 minutes of boil. Cool wort and transfer to fermenter. Top up to 5 gallons (10 ) with cool water and aerate wort. Pitch yeast and ferment at 68 °F (20 °C).