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Solera Ale (1st Gen)
Old Ale • Extract • 5 gal
This is a first in a series of ales that will be aged using the solera method of Spain. In about 5 months, I'll bottle half of the ale then add a half batch of a younger ale. Repeat the process over and over again.
April 9, 2011 am 12:22am
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Ingredients (Extract, 5 gal)
- 0.5 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- .25 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 0.5 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 0.5 lbs
Pacific Northwest Wheat
Pacific Northwest Wheat
- 10 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 1 oz
Northern Brewer - 8.0 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 2 oz
Fuggle - 5.3 AA% pellets; boiled 15 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 2 oz
Hallertau - 4.7 AA% pellets; boiled 3 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 3 oz
Oak Wood Chips - American Oak Cubes Soaked 2 weeks in Dewar's Scotch. Added to primary for 2 weeks. Cleaned with a 30min Scotch soak and added to secondary (omitted from calculations)
Oak Wood Chips
Adds a pungent woody flavor. Adding oak chips (which is done in the fermenter, not the mash tun) can add some interesting flavors to your homebrew as well as acting as a surface area to accelerate aging. To provide aged-in-oak flavor. Used in some IPA to simulate flavors from ocean passage to India.
- 1 tsp
Vanilla (extract) - added to secondary (omitted from calculations)
Vanilla (extract)
Vanilla Beans have a sweet, perfumed aroma with a woody or smoky flavor. Pure Vanilla Extract has a similar aroma. To obtain Pure Vanilla Extract, cured Vanilla Beans are steeped in alcohol. According to law, Pure Vanilla Extract must be 35 percent alcohol by volume.
-
White Labs WLP002 English Ale
White Labs WLP002 English Ale
A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual s
Style (BJCP)
Category: 19 - Strong Ale
Subcategory: A - Old Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.078 | 1.060 - 1.090 |  |
| Terminal Gravity: | 1.018 | 1.015 - 1.022 | |
| Color: | 20.7 SRM | 10 - 22 | |
| Alcohol: | 7.9% ABV | 6% - 9% | |
| Bitterness: | 44.9 IBU | 30 - 60 | |
Discussion
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