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Olde Schwartzsauer
Old Ale • Extract • 8.0 gal
Got 4g. back from about 5 mo. in the burbon barrel, mixed with other batches into an 'alt' and now with a noteworthy sour tang. Added 2.5g. of an active stout and let it krausen. The longer it sat, the more acidic it got.
February 26, 2008 pm 07:24pm
2.0/5.0 1 rating
Ingredients (Extract, 8.0 gal)
- 1.5 lbs
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- .5 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 1 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 1 lbs
Weyermann Carafa® II; Weyermann
Weyermann Carafa® II; Weyermann
Carafa I, II and III also are available de-husked. Adds aroma, color and body.
- 9 lbs
Dry Amber Extract
Dry Amber Extract
Cream-colored and full-flavored; will produce amber colored beers such as pale ales, IPAs, and bitters. Made of pale and crystal malts.
- 2 lbs
Dry Dark Extract
Dry Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 1.5 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1.5 lbs
Candi Sugar Dark
Candi Sugar Dark
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.
- .75 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1 oz
Nugget - 12.5 AA% whole; boiled 55 min
Nugget
This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.
- 1 oz
Nugget - 12.5 AA% whole; boiled 25 min
Nugget
This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.
- 1 oz
Willamette - 4.5 AA% whole; boiled 5 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- .5 tbsp
licorice root - (omitted from calculations)
licorice root
-
White Labs WLP051 California Ale V
White Labs WLP051 California Ale V
From Northern California. This strain is more fruity than WLP001, and slightly more flocculant. Attenuation is lower, resulting in a fuller bodied beer than with WLP001.
Notes
Finally hit it with sulfate to kill the activity, let it sit a week, and dumped it onto an active cake of yeast from my last batch, along with some new dark wort. Also used 1.5 g on the lees from my blueberry ale, to make a what, blueberry lambic stout? We'll see what develops!
Style (BJCP)
Category: 19 - Strong Ale
Subcategory: A - Old Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.088 | 1.060 - 1.090 |  |
| Terminal Gravity: | 1.021 | 1.015 - 1.022 | |
| Color: | 33.6 SRM | 10 - 22 | |
| Alcohol: | 9.0% ABV | 6% - 9% | |
| Bitterness: | 42.2 IBU | 30 - 60 | |
Discussion
Big on brett?
2009-02-25 6:56pm
This has a sharp Brettanomyces tang (picked up from the barrel, presumably) so it appeals to those who love Russian River Brewery... I'll be using it to enhance brews that can use a bit of sharpness by adding controlled amounts to the secondary. I don't much care for it as it is, but it certainly adds something of interest to fruit ales and stouts.
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