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Tattered Flag Ale

Tattered Flag Ale

Old Ale • Partial Mash • 5 gal

Tiny

Just taking a few left overs with a few favs and got this.

March 12, 2011 pm 11:32pm

0.0/5.0 0 ratings

Ingredients (Partial Mash, 5 gal)

  • 2 lbs Maris Otter Pale

    Maris Otter Pale

    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.

  • .5 lbs Caramel Malt 60L; Briess

    Caramel Malt 60L; Briess

    Sweet, pronounced caramel flavor. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .25 lbs American Chocolate Malt

    American Chocolate Malt

    Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

  • .25 lbs Black Malt; Briess

    Black Malt; Briess

    Neutral flavor. Characteristics & Applications: • Use in all beer styles for color adjustment. • Provides the color and sharp, almost acrid, flavor that is characteristic of Stouts and Porters. • Use 1-10% for desired color in Porter and Stout. • Black Malt has a distinctive malty flavor and is not interchangeable with Roasted Barley. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • .25 lbs Black Roasted Barley

    Black Roasted Barley

    Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.

  • .5 lbs Cara-Pils® Malt; Briess

    Cara-Pils® Malt; Briess

    Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .5 lbs Weyermann CaraAroma®; Weyermann

    Weyermann CaraAroma®; Weyermann

    Amber Ale, Dunkel Lager, Dark Ale, Stout, Porter, Bock Beer

  • 5 lbs Dark Liquid; Alexanders

    Dark Liquid; Alexanders

    Colored using roasted malt to give a rich mocha flavor and aroma bringing individuality to mild, porter, and stout brews.

  • 1 lbs Rice Syrup

    Rice Syrup

    Rice syrup has no flavor impact in beer. Rich in fermentable sugar, light in color and body with crisp, dry taste.

  • 1 lbs Lactose

    Lactose

    Adds sweetness and body. Use in sweet or milk stouts.

  • 1 lbs Corn Sugar

    Corn Sugar

    Use in priming beer or in extract recipes where flaked maize would be used in a mash.

  • 1 lbs Corn Flaked (Maize)

    Corn Flaked (Maize)

    Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.

  • .5 oz Millenium - 15.5 AA% pellets; boiled 60 min

    Millenium

    Very new hop. Primarily used for alpha potential.

  • .5 oz Mt. Hood - 5.0 AA% whole; boiled 30 min

    Mt. Hood

    Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.

  • .5 oz Mt. Hood - 5.0 AA% whole; boiled 15 min

    Mt. Hood

    Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.

  • 2 tsp Irish Moss - (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.

  • 6 tsp Yeast Nutrient (AKA Fermax) - (omitted from calculations)

    Yeast Nutrient (AKA Fermax)

    Helps yeast stay active during fermentation

  • Wyeast 1098 British Ale™

    Wyeast 1098 British Ale™

    From Whitbread. Ferments dry and crisp, slightly tart, fruity and well-balanced. Ferments well down to 65F.

Style (BJCP)

Category: 19 - Strong Ale

Subcategory: A - Old Ale

Range for this Style
Original Gravity: 1.083 1.060 - 1.090
Terminal Gravity: 1.019 1.015 - 1.022
Color: 29.2 SRM 10 - 22
Alcohol: 8.4% ABV 6% - 9%
Bitterness: 43.8 IBU 30 - 60

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