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Hunter's Moon Old Ale
Old Ale • All Grain • 5 gal
This recipe won the Best of Show at the 2001 AHA National Homebrew Competition. It was almost 2 years old at the time. It was brewed on the Hunter's Moon, which is the first full moon after the Harvest Moon, which is the 1st full moon in September.
August 16, 2001 am 04:42am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 27 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 1.5 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 2 oz
Goldings - 7.0 AA% whole; boiled 60 min
Goldings
Mild. Slightly flowery.
- 2 oz
Goldings - 7.0 AA% whole; boiled 15 min
Goldings
Mild. Slightly flowery.
- 2 oz
Goldings - 7.0 AA% whole; boiled 5 min
Goldings
Mild. Slightly flowery.
-
White Labs WLP715 Champagne
White Labs WLP715 Champagne
Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/ strong ales. Can tolerate alcohol concentrations up to 17%. Neutral.
Notes
Make a big starter for the 1084 yeast, or rack onto the yeast cake of a just-finished primary fermentation. Mash grains in 7 1/2 gallons water at 154F for 2 hours. Sparge with enough 170F water to collect 9 gallons of wort. After collecting the first gallon of wort add 2 oz Goldings flavor hops as First Wort Hops. When all wort is collected, bring to a boil. Boil down to 6.5 gallons, add bittering hops, boil 55 minutes, add aroma hops, boil 5 more minutes. Chill, rack to fermenter, and pitch yeast. Ferment 10 days at 65F, rack to secondary & pitch reconstituted Champagne yeast. Ferment 30 days, rack to tertiary and age for at least a year.
Style (BJCP)
Category: 19 - Strong Ale
Subcategory: A - Old Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.112 | 1.060 - 1.090 |  |
| Terminal Gravity: | 1.036 | 1.015 - 1.022 | |
| Color: | 17.1 SRM | 10 - 22 | |
| Alcohol: | 10.2% ABV | 6% - 9% | |
| Bitterness: | 77.1 IBU | 30 - 60 | |
Discussion
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