Converting specialty extracts to all-grain

Hey, all. I've started with all-grain brewing, and one thing I want to do is work my way back through my most successful extract recipes.

A big hit was a Theakston's Old Peculier clone that used John Bull liquid amber extract, and Munton's Old Ale kit. The John Bull is 1) no longer made and 2) highly dextrinous. The Munton's Old Ale is hopped and fairly thick stuff as well. I know I can mash high for the dextrins, but at what temp and for how long?

And more importantly, how do I duplicate the hops in the Old Ale kit? Is there any way to know what they use, what the approximate IBUs are, etc.?


Thanks,

CB

Try this

Work blocked it so I couldn't read ot myself, but the Google description looked like it had the IBU info and SRM ratings.

Thanks. The John Bull that I used was unhopped. I did get the EBU for the Muntons from their site, though.