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Hibernation ale

Hibernation ale

Old Ale : All Grain : 6.5 gal

Yeahman

Brewing 1/25/13

January 21, 2013 at 12:25pm

0.0/5.0 0 ratings

Ingredients (All Grain6.5 gal)

  • 8 lbs Maris Otter; Crisp

    Maris Otter; Crisp

    An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.

  • 8 lbs Vienna Malt; Briess

    Vienna Malt; Briess

    Malty, very slight biscuit flavor. Characteristics & Applications: • Can be used as a base malt • Use with Caramel Malts to produce malty red and amber beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 1.5 lbs Brown Malt; Simpsons

    Brown Malt; Simpsons

    ‘Coffee’ notes for stouts and porters. Smooth mouth-feel.

  • .75 lbs Crystal Malt 80°L

    Crystal Malt 80°L

    Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.

  • .5 lbs Biscuit Malt (Mout Roost 50); Dingemans

    Biscuit Malt (Mout Roost 50); Dingemans

    This toasted malt will provide a warm bread or biscuit flavor and aroma and will lend a garnet-brown color. Use 5-15% maximum. No enzymes. Must be mashed with malts having surplus diastatic power.

  • 1.5 lbs Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • 1.2 oz Citra™ - 10.5 AA% whole; boiled 60 min

    Citra™

    Citra™ is a special aroma hop variety developed by the Hop Breeding Company (a joint venture between John I. Haas, Inc. and Select Botanicals Group, LLC). It was released in 2007. Citra™ has fairly high alpha acids and total oil contents with a low percentage of cohumulone content. The variety imparts interesting citrus and tropical fruit characters to beer.

  • 1 oz East Kent Goldings - 5.0 AA% whole; boiled 15 min

    East Kent Goldings

    Mild, slightly flowery.

  • 1 oz Willamette - 5.0 AA% whole; boiled 15 min

    Willamette

    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • 1 tsp Irish Moss - 15min (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • White Labs WLP037 Yorkshire Square Ale

    White Labs WLP037 Yorkshire Square Ale

    This yeast produces a beer that is malty, but well-balanced. Expect flavors that are toasty with malt-driven esters. Highly flocculent and good choice for English pale ales, English brown ales, and mild ales.

Notes

.25lb chocolate malt 1oz williamette dry hop for 14-days Mash @ 155. 90min boil.

Style (BJCP)

Category: 19 - Strong Ale

Subcategory: A - Old Ale

Range for this Style
Original Gravity: 1.075 1.060 - 1.090
Terminal Gravity: 1.018 1.015 - 1.022
Color: 23.4 SRM 10 - 22
Alcohol: 7.5% ABV 6.00% - 9.00%
Bitterness: 48.1 IBU 30.00 - 60.00

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