I came across a recipe for Old Peculier that supposedly came from the brewer himself. I made a few small adjustments to it, one of which was to include some molasses. The molasses flavor worked very well in the old ale. Next time I brew it I plan on using WY1469, but otherwise I'd leave the malt bill the same.
Title: Molasses Old Ale
Brew Method: BIAB
Style Name: Old Ale
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Boil Size: 3.5 gallons
Boil Gravity: 1.042
Efficiency: 80% (brew house)
STATS:
Original Gravity: 1.056
Final Gravity: 1.017
ABV (standard): 5.12%
IBU (tinseth): 29.35
SRM (morey): 22.19
FERMENTABLES:
3.75 lb - United Kingdom - Maris Otter Pale (69%)
8 oz - Lyle's Golden Syrup (9.2%)
6 oz - Torrified Wheat (6.9%)
3 oz - United Kingdom - Extra Dark Crystal 160L (3.4%)
2 oz - American - Midnight Wheat Malt (2.3%)
0.5 lb - Molasses (9.2%)
HOPS:
0.6 oz - East Kent Goldings, Type: Pellet, AA: 7.2, Use: Boil for 60 min, IBU: 29.35
0.75 oz - Challenger, Type: Pellet, AA: 4, Use: Boil for 0 min
0.65 oz - East Kent Goldings, Type: Pellet, AA: 7.2, Use: Boil for 0 min
MASH GUIDELINES:
1) Infusion, Temp: 153 F, Time: 60 min, Amount: 16 qt, Sacc Rest
YEAST:
White Labs - Yorkshire Square Ale Yeast WLP037