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Old Friend
Old Ale • Extract • 5 gal
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November 15, 2011 pm 05:23pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 0.375 lbs
Pale Ale Malt; Dingemans
Pale Ale Malt; Dingemans
Dingemans Pale Ale malt is fully modified and is easily converted by a single-temperature mash. This is the preferred malt for ales of all types. This malt is interchangeable with British pale ale malt.
- 0.375 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 3.3 lbs
Liquid Light; Muntons
Liquid Light; Muntons
Selected English lager malt is used to produce this fine consistent light malt extract.
- 3.3 lbs
Premier Gold Liquid
Premier Gold Liquid
A light- to medium-bodied lager or ale of yellow to gold color.
- 0.18 lbs
Malto Dextrin
Malto Dextrin
Adds body and mouthfeel. For all extract beers. Does not ferment.
- 1.0 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 0.375 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 1.5 oz
Chinook - 13.0 AA% whole; boiled 45 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 1.0 oz
Sterling - 7.5 AA% pellets; boiled 10 min
Sterling
Perceived to be similar to a Saaz and Mt. Hood combination. Finding favor as a Saaz replacement.
- 0.25 oz
Willamette - 5.0 AA% whole; boiled 10 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
-
Danstar Windsor
Danstar Windsor
Windsor ale yeast is a true English strain that produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales. Brewers choose Windsor to produce beers that range from pale ale to porter with moderate alcohol levels and the flavor & aroma characteristics of the best traditional ales. Depending on the composition of the recipe, Windsor demonstrates moderate attenuation which will leave a relatively high gravity (density). Recommended fermentation temperature range for Windsor is 17° to 21°C (64° to 70°F).
Style (BJCP)
Category: 19 - Strong Ale
Subcategory: A - Old Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.062 | 1.060 - 1.090 |  |
| Terminal Gravity: | 1.014 | 1.015 - 1.022 | |
| Color: | 12.5 SRM | 10 - 22 | |
| Alcohol: | 6.3% ABV | 6% - 9% | |
| Bitterness: | 74.4 IBU | 30 - 60 | |
Discussion
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