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Chocolate Lab

Chocolate Lab

Old Ale • Partial Mash • 5 gal

Muddy Mo

My attempt to brew Lake Placid's Ubu Ale, which scored a gold medal at the 2011 US Open.

September 3, 2011 am 12:26am

0.0/5.0 0 ratings

Ingredients (Partial Mash, 5 gal)

  • 6 lbs Golden Promise Malt; Thomas Fawcett

    Golden Promise Malt; Thomas Fawcett

  • 1 lbs Carastan® Malt; Bairds Malt

    Carastan® Malt; Bairds Malt

    A British pale, brown-colored, crystal malt with a caramel/toffee flavor and hints of toasted bread.

  • .125 lbs Amber; Crisp

    Amber; Crisp

    Unlike Crystal or Caramalt, the starting material for Amber Malt is a kilned Pale Ale malt. Amber Malt is typically used as a small proportion of the grist (0.5%) in the preparation of beers requiring some substantial depth of color.

  • .125 lbs Chocolate; Crisp

    Chocolate; Crisp

    Roasted malts for ‘winter warmer’ styles. Rich, dark colours with burnt toast dryness.

  • 3 lbs CBW® Bavarian Wheat Powder (Dry Malt Extract); Briess

    CBW® Bavarian Wheat Powder (Dry Malt Extract); Briess

    Neutral, malty flavor. Characteristics & Applications: • CBW® Bavarian Wheat (Powder) is a dry, 1000% pure malted barley extract made from a blend of base and wheat malts. • CBW® Bavarian Wheat can be used in the production of extract wheat beers, and in the production of all grain beers to adjust color, flavor and gravity of wheat and other styles of beer. • Advantages of using extract in a brewhouse include: o Extends the brew size by adding malt solids to the wort. o Adds wheat characteristics without the added inventory of bags of grain, additional handling and processing, etc. o Adds wheat characteristics without slowing the lauter. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance. Applications: • All wheat beers, and to adjust the flavor of other styles of beer. • Use in the production of extract wheat beers, and to adjust the flavor of wheat and other styles of all grain brews.

  • 0.5 lbs Barley (Pregelatinized Flakes); Briess

    Barley (Pregelatinized Flakes); Briess

    Characteristics & Applications: • Pregelatinized Barley Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. • Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. • There is no need to mill Barley Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. • Use Barley Flakes as an adjunct in all-grain brews to produce a lighter colored finished beer without lowering the original gravity. • Use in place of corn as an adjunct to eliminate corn flavor in the finished beer. • Use at 10-25% of total grist to produce a light colored, mild flavored, dry beer.

  • 1 lbs Belgian Candi Syrup; Dark Candi Inc.

    Belgian Candi Syrup; Dark Candi Inc.

    Candi syrup is a by-product of the candi sugar making process. Candi syrup has a more intense flavor and deeper color than rock candi sugar.

  • 1 oz East Kent Goldings - 7.2 AA% pellets; boiled 60 min

    East Kent Goldings

    Mild, slightly flowery.

  • 1 oz Challenger - 5.7 AA% pellets; boiled 20 min

    Challenger

    Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.

  • 1 oz Fuggle - 4.8 AA% pellets; boiled 1 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • White Labs WLP023 Burton Ale

    White Labs WLP023 Burton Ale

    From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA's, bitters, and pales. Excellent in porters a

Style (BJCP)

Category: 19 - Strong Ale

Subcategory: A - Old Ale

Range for this Style
Original Gravity: 1.070 1.060 - 1.090
Terminal Gravity: 1.017 1.015 - 1.022
Color: 20.3 SRM 10 - 22
Alcohol: 7.1% ABV 6% - 9%
Bitterness: 44.4 IBU 30 - 60

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