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17th Century Colonial Beer
Old Ale • All Grain • 50 gal
Taste is going to well balanced between malt and hoppiness. On May 24, 1607, the newly-arrived colonists at Jamestown had their first feast. George Percy reported that among the potables was beer, and, although the Virginia Company had expressed concern as early as 1606 concerning "that odious vice of drunkenness," alcohol consumption was a way of life for the colonists long before they founded the first permanent English settlement in the New World. Beer, cider and other relatively weak fermented beverages were almost universally consumed from the earliest days of Virginia's history. The colonists, in addition to importing the beer from the Mother Country, quickly began practising the art of brewing themselves.
December 25, 2012 pm 11:09pm
1.0/5.0 1 rating
Ingredients (All Grain, 50 gal)
- 70 lbs
Traditional Ale Malt; International Malting
Traditional Ale Malt; International Malting
Well modified, full flavor.
- 15 lbs
American Caramel 10°L
American Caramel 10°L
This malt is light in color with a sweet caramel flavor. It is a great malt for light lagers and ales.
- 5 lbs
Barley Raw
Barley Raw
Raw, unmalted barley can be used to add body to your beer. Use in homebrew requires very fine milling combined with a decoction or multi-stage mash. Performs best when used in small quantities with well modified grains.
- 5 lbs
Corn Grits
Corn Grits
Imparts a corn/grain taste. Use in American lagers.
- 5 lbs
Oats Raw
Oats Raw
Adds body, mouth feel and head retention to the beer Creates chill haze in lighter beers, so is primarily used in dark ones.
- 10 oz
Hallertauer Hersbrucker - 4.5 AA% pellets; boiled 90 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 5.00 oz
Hallertauer Tradition - 6.0 AA% pellets; boiled 15 min
Hallertauer Tradition
Fine, 'Noble'.
- 5.00 oz
Hallertauer Tradition - 6.0 AA% whole; boiled 5 min
Hallertauer Tradition
Fine, 'Noble'.
-
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: | 1.054 | 1.060 - 1.090 |  |
| Terminal Gravity: | 1.013 | 1.015 - 1.022 | |
| Color: | 6.7 SRM | 10 - 22 | |
| Alcohol: | 5.4% ABV | 6% - 9% | |
| Bitterness: | 23.0 IBU | 30 - 60 | |
Discussion
Actual Taste
2012-12-26 10:12pm
Using a trusty taste-ometer graph. Taste is going to well balanced between malt and hoppiness (51% balanced).
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