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Mother Earth
Old Ale • Extract • 5.25 gal
Started with a very Belgian beer, and ended up shooting for a rich, earthy beer.
March 21, 2008 pm 06:22pm
0.0/5.0 0 ratings
Ingredients (Extract, 5.25 gal)
- 0.5 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- 0.375 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 0.375 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 0.75 lbs
Belgian Special B
Belgian Special B
- 10 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 0.5 oz
Nugget - 13.0 AA% whole; boiled 60 min
Nugget
This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.
- 0.75 oz
Nugget - 13.0 AA% whole; boiled 20 min
Nugget
This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.
- 0.5 oz
Nugget - 13.0 AA% whole; boiled 5 min
Nugget
This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.
-
Wyeast 3522 Belgian Ardennes™
Wyeast 3522 Belgian Ardennes™
One of many great beer yeasts to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fuitiness and complex spicy character.
Notes
Dry hopped with about 0.25-0.5oz Nugget, whole. Currently tempting me from within the confines of bottles.
Style (BJCP)
Category: 19 - Strong Ale
Subcategory: A - Old Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.091 | 1.060 - 1.090 |  |
| Terminal Gravity: | 1.022 | 1.015 - 1.022 | |
| Color: | 20.5 SRM | 10 - 22 | |
| Alcohol: | 9.1% ABV | 6% - 9% | |
| Bitterness: | 29.0 IBU | 30 - 60 | |
Discussion
Bottled!
2008-03-27 4:28pm
Bottled this one last night. Schedule thus far: 3/2/08 - Pitched yeast 3/9/08 - Racked to secondary, dry hopped with about 0.25-0.5oz dry Nugget hops 3/26/08 - Bottled! OG was a little lower than calculated, probably due to whole hops soaking up wort. Never again. Waited until bulk of fermentation was done to rack to secondary (1 week), took 2.5 weeks in the secondary for fermentation to finish completely (zero activity for 24 hours). Primed with 1/3 cup of table sugar and 1/3 cup of dark brown sugar. It's going to be hard, but I'll be waiting at least 1 month to crack open a bottle.
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