Strong English Ale

10 gallons
O.G. 1.073

16# Hugh Baird 2-row malt
4.5# Briess 120L crystal malt
2.5# Munton 55L crystal malt
2# Belgian dark candy sugar
1 licorice stick

10 HBU Kent Goldings hops (boil 60 minutes)
1 oz. Kent Goldings hops (boil 15 minutes)
1 oz. Kent Goldings hops (steep 2 minutes)

2 tsp. Irish Moss (boil 15 minutes)
2 Tbsp. Yeast Energizer
2 packages Wyeast 1318 London II

Mash 90 minutes at 152F with 1.3 quart of water to each pound of grain. Sparge at 170F for 1 hour. Add first addition of hops after hot break and start 60 minute boil from there. Chill wort to 60F, add yeast and ferment at 65F. Age 3 months in kegs.