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Wharf Rat Old Ale
Old Ale • Extract • 5 gal
Good, drinkable (in moderation or at least sitting) Old Ale.
November 15, 2001 am 11:02am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1/2 lbs
British Crystal 55°L
British Crystal 55°L
Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
- 1/2 lbs
English Mild Ale
English Mild Ale
Dry, nutty malty flavor. Promotes body. Use in English mild ales.
- 1/16 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 1/2 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 6 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 1 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 1/4 lbs
Torrified Wheat
Torrified Wheat
Helps head retention and mouthfeel, used in some pale ales.
- 1/2 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 3/4 oz
Eroica - 12.0 AA% pellets; boiled 60 min
Eroica
Mainly used for bittering and good aroma for pale ales and dark ales, and also stouts. The aroma is quite strong but not unpleasant.
- 1/2 oz
Cascade - 5.5 AA% pellets; boiled 30 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1/2 oz
Hallertau - 4.5 AA% pellets; boiled 15 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1 oz
Willamette - 5.0 AA% pellets; boiled 1 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
-
Wyeast 1187 Ringwood Ale™
Wyeast 1187 Ringwood Ale™
Notorious Yeast of European origin with unique fermentation and flavor charateristics. Distinct fruit ester and high flocculation provide a malty complex profile, which clears well. Thorough diacetyl rest is recommended after fermentation is complete.
Style (BJCP)
Category: 19 - Strong Ale
Subcategory: A - Old Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.073 | 1.060 - 1.090 |  |
| Terminal Gravity: | 1.019 | 1.015 - 1.022 | |
| Color: | 15.4 SRM | 10 - 22 | |
| Alcohol: | 7.2% ABV | 6% - 9% | |
| Bitterness: | 38.8 IBU | 30 - 60 | |
Discussion
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