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Chen's Ale

Old Ale • All Grain • 5 gal

January 7, 2001 pm 02:59pm

0.0/5.0 0 ratings

Ingredients (All Grain, 5 gal)

6.0 lbs American 2-row

American 2-row

Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
1.5 lbs Crystal Malt 10°L

Crystal Malt 10°L

Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
0.75 lbs Candi Sugar Clear

Candi Sugar Clear

Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
1.0 lbs Corn Flaked (Maize)

Corn Flaked (Maize)

Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.
1.0 lbs Barley Flaked

Barley Flaked

Helps head retention, imparts creamy smoothness. For porters and stouts.
1.5 oz Willamette - 4.5 AA% pellets; boiled 50 min

Willamette

This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
0.5 oz Willamette - 5.0 AA% pellets; 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
1 tsp polycar - (omitted from calculations)

polycar
1 tsp Irish Moss - (omitted from calculations)

Irish Moss
0.5 tsp salt - (omitted from calculations)

salt
Danstar Nottingham

Danstar Nottingham

The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!

Notes

Follow temperature step procedure. Add one tablespoons of gypsum to wort boil.

Style (BJCP)

Category: 19 - Strong Ale

Subcategory: A - Old Ale

		Range for this Style
Original Gravity:	1.055	1.060 - 1.090
Terminal Gravity:	1.014	1.015 - 1.022
Color:	5.8 SRM	10 - 22
Alcohol:	5.4% ABV	6% - 9%
Bitterness:	32.2 IBU	30 - 60

	Apparent	Real
Original Extract:	13.60 P	13.60 P
Terminal Extract:	3.61 P	5.50 P
Attenuation:	73.5%	59.6%
	% by Volume	% by Weight
Alcohol:	5.4%	4.2%

	Weight	Calories
Alcohol:	15.2 g	104.8
Carbs:	19.4 g	73.8
Protein:	1.4 g	5.4
		Total Calories
		184.0

Fermentables

Total: 10.25 lbs

Efficiency: 75%

	Quantity	Proportion	Gravity	Color
American 2-row American 2-row Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt	6.0 lbs
Crystal Malt 10°L Crystal Malt 10°L Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.	1.5 lbs
Candi Sugar Clear Candi Sugar Clear Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.	0.75 lbs
Corn Flaked (Maize) Corn Flaked (Maize) Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.	1.0 lbs
Barley Flaked Barley Flaked Helps head retention, imparts creamy smoothness. For porters and stouts.	1.0 lbs

	Quantity	Boiled	Proportion	Bitterness	Utilization
Willamette (4.50%) Willamette This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy	1.5 oz	50 min
Willamette (5.0%) Willamette This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy	0.5 oz	10 min

Discussion

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Recipe Search

Products

Chen's Ale

Ingredients (All Grain, 5 gal)

American 2-row

Crystal Malt 10°L

Candi Sugar Clear

Corn Flaked (Maize)

Barley Flaked

Willamette

Willamette

polycar

Irish Moss

salt

Danstar Nottingham

Notes

Style (BJCP)

Analysis

Fermentables

American 2-row

Crystal Malt 10°L

Candi Sugar Clear

Corn Flaked (Maize)

Barley Flaked

Hops

Willamette

Willamette

Discussion

Post a Comment

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Recipe Search

Products

Chen's Ale

Ingredients (All Grain, 5 gal)

American 2-row

Crystal Malt 10°L

Candi Sugar Clear

Corn Flaked (Maize)

Barley Flaked

Willamette

Willamette

polycar

Irish Moss

salt

Danstar Nottingham

Notes

Style (BJCP)

Analysis

Fermentables

American 2-row

Crystal Malt 10°L

Candi Sugar Clear

Corn Flaked (Maize)

Barley Flaked

Hops

Willamette

Willamette

Discussion

Post a Comment

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