OK...here is what I came up with. FYI...I usually don't post clone recipes until I have brewed/tasted/tweaked them for comparison, but Stoudt's pretty much lays out entire ingredient list for you:
I brew using BiaB and No-Chill so chances are water volumes and grain amounts will be different for you. Just shoot for 5.0% ABV, 32 IBUs (Perle for bittering and Willamette for aroma) and 18.5 SRM. Mash @ 155 - 156 to get a nice malty profile.
--------------------------------------------
Recipe: Stoudt's Scarlet Lady
Brewer:
Asst Brewer:
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 7.74 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.053 SG
Estimated Color: 18.5 SRM
Estimated IBU: 32.2 IBUs
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
8 lbs 4.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 78.6 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2 9.5 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 9.5 %
4.0 oz Carafa III (525.0 SRM) Grain 4 2.4 %
0.75 oz Perle [8.00 %] - Boil 60.0 min Hop 5 20.5 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
0.75 oz Willamette [5.50 %] - Boil 15.0 min Hop 7 7.0 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 8 -
1.25 oz Willamette [5.50 %] - Boil 5.0 min Hop 9 4.7 IBUs
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124. Yeast 10 -
0.50 oz Willamette [5.50 %] - Dry Hop 5.0 Days Hop 11 0.0 IBUs
Mash Schedule: BIAB, Medium Body
Total Grain Weight: 10 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 8.79 gal of water at 163.6 F 156.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
Sparge: Remove grains, and prepare to boil wort