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JEST WRITE
Old Ale • All Grain • 5.5 gal
A little too dark A lot of bark
August 5, 2004 pm 02:32pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 10 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 lbs
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .25 lbs
Belgian Special B
Belgian Special B
- .25 lbs
Midwest Wheat Malt
Midwest Wheat Malt
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
- 2 lbs
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 1 oz
Cascade - 5.5 AA% whole; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Cascade - 5.5 AA% whole; boiled 30 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .50 oz
Cascade - 5.5 AA% whole; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 19 - Strong Ale
Subcategory: A - Old Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.070 | 1.060 - 1.090 |  |
| Terminal Gravity: | 1.016 | 1.015 - 1.022 | |
| Color: | 18.7 SRM | 10 - 22 | |
| Alcohol: | 7.0% ABV | 6% - 9% | |
| Bitterness: | 34.7 IBU | 30 - 60 | |
Discussion
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