Traditionally these were made by using the first wort drained from a large batch of malt, the rest of which went into lower gravity beers.
It is possible to duplicate this procedure on the small scale by:
i) using a very stiff mash
ii) sparging very slowly
iii) cease collecting wort when the gravity has dropped to a critical value – about 15 below the beer OG.
Change the vessel receiving the wort and continue sparging slowly until the SG of the second wort drops to 50 below the beer OG.
Boil the second, weaker wort until the SG (adjusted to room temperature) has risen to 15 below the beer OG.
Add the first wort and raise to the boil. Add the hops and boil for 1 ½ hours.
Ferment with good quality ale yeast.
Dry hop with 1/2 oz Goldings.
MATURE FOR AT LEAST 1 YEAR.