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Franklins Favorite
Old Ale • Extract • 5 gal
Malty and warm alcohol presence A nice strong drink for the long winter night.
November 25, 2005 pm 04:31pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .12 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- .12 lbs
British Dark Crystal
British Dark Crystal
Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.
- 8.75 lbs
Light; John Bull
Light; John Bull
Made from Lager malt, it will add body and character to any light brew. Light malt extract will impart rich flavor compounds, ensure an excellent fermentation, and improve the clarity.
- .25 lbs
Molasses
Molasses
Imparts strong sweet flavor. Use in stouts and porters.
- .5 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.
- 1.6 oz
Northern Brewer - 8.0 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 0.50 oz
Styrian Goldings - 6.0 AA% pellets; boiled 15 min
Styrian Goldings
Mild, pleasant.
- 0.50 oz
Goldings - 5.0 AA% pellets; boiled 1 min
Goldings
Mild. Slightly flowery.
-
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: | 1.068 | 1.060 - 1.090 |  |
| Terminal Gravity: | 1.016 | 1.015 - 1.022 | |
| Color: | 16.7 SRM | 10 - 22 | |
| Alcohol: | 6.9% ABV | 6% - 9% | |
| Bitterness: | 48.9 IBU | 30 - 60 | |
Discussion
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