Somewhat of a Burton ale. I have done a similar recipe before. The last time it came out bracingly bitter and a bit grassy without ageing so this time I have dropped the hopping rate and couldn’t be bothered to color up with the appropriate invert sugar or caramel. A healthy dose of turbinado will have to do. These beers were traditionally aged in wood barrels and brett would have dried them out after finishing high. Just let the yeast do its thing and it should finish pretty dry with all the sugar in it. Later versions of this style were actually on the sweet side perhaps after moving away from ageing in barrels so the finishing gravity would remain high in the mid to upper 20s.

6 gallons

Estimated OG: 1.065
Estimated FG: 1.009
Estimated Color: 13 SRM
Estimated IBU: 68.4 IBUs
Brewhouse Efficiency: 65.00 %
ABV: 7.4%

Grain
12 lbs Maris Otter (3 SRM) 84.5%
4 oz Black Patent (500 SRM) 1.4%
2 lbs Turbinado sugar (20 SRM) 14.1%

Schedule
60 minute Boil
28.00g Admiral [13.1%] – 60 min 36.3 IBUs
28.00g Cluster [8.3%] – 35 min 19.1 IBUs
28.00g Cluster [8.3%] –  18 min 13 IBUs
28.00g East Kent Goldings [6%] – 0 min
28.00g East Kent Goldings [6%] – Dry hop 3 days

Whirfloc or Irish Moss 20 min
1tsp yeast nutrient 15 min

Mash and Sparge
50% RO water
50% Ventura (high bicarbonates and sulfates)
5g Calcium Chloride added to mash water
2g Calcium Chloride added to sparge water
Mash in 5 gallons water 163F and let stabilize to 153F for 60 min
Mashout 170F
Batch sparge 4.5 gallons cold

Yeast
WLP 007 Dry English Ale

Fermentation
Ferment until done 65F
Day 4 of fermentation add dry hops
Cold crash one day
Add gelatin and rack to keg and carbonate using your preferred method