Sounds like you could brew up a great batch of Old Peculier!
Ingredients
12lbs Brittish 2 row barley(all grain) or 9 lbs amber malt extract
8 oz. crystal malt
8 oz. roasted barley
2 lb. dark brown sugar
3 oz. blackstrap molasses
2 oz. fuggles hops
London ale yeast(liquid) or good quality dry English ale yeast(such as Whitbread) 14 grams
For all grain-mash the grains at 150 degrees for one hour.
Malt extract- steep grains for 30 minutes,remove grains, add malt extract. At the boil, add molasses, brown sugar, and hops. Boil for one hour.
When cool, add yeast,ferment, age one month. :ds
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P.S. The legendary status of Theakstons Old Peculier has once again been re-enforced after scooping the coveted title of Champion Beer of Yorkshire, at the Rotherham Oakwood 2007 Real Ale Festival. The CAMRA backed Oakwood Real Ale & Music Festival is an annual charitable fund-raising event in support of Rotherham children and is one of the region’s biggest events, attracting over 10,000 visitors.