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HerbalJoe's Old Ale
Old Ale • All Grain • 7 gal
A basic Old Ale recipe.
December 16, 2008 pm 07:19pm
5.0/5.0 1 rating
Ingredients (All Grain, 7 gal)
- 16 lbs
Golden Promise Pale
Golden Promise Pale
An especially sweet and clean variety of barley which results in full and malty sweet beer. It has superb hush integrity and delivers fast and consistent mash tun drainage. This malt variety is perfect for brewing up a clear, bright pint.
- 2 lbs
Crystal Malt 90°L
Crystal Malt 90°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- 2 lbs
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- 1 lbs
Treacle
Treacle
Imparts intense, sweet flavor. A British mixture of molasses, invert sugar and golden syrup (corn syrup). Use in dark English ales.
- 1.25 oz
Magnum - 13.0 AA% pellets; boiled 90 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 1.5 oz
Goldings - 5.0 AA% pellets; boiled 10 min
Goldings
Mild. Slightly flowery.
- 1 tsp
Whirlfloc boiled 10 minutes. - (omitted from calculations)
Whirlfloc boiled 10 minutes.
-
Wyeast 1968 London ESB Ale™
Wyeast 1968 London ESB Ale™
Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales.
Notes
Mash at 148F. Boil 90 min. Pitch at 66F, ferment at 66F for 4 days. Raise to 72F for 5 days. Secondary ferment at 70F for 5 days then rack to keg and lager for at least 2 months.
Style (BJCP)
Category: 19 - Strong Ale
Subcategory: A - Old Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.091 | 1.060 - 1.090 |  |
| Terminal Gravity: | 1.022 | 1.015 - 1.022 | |
| Color: | 19.6 SRM | 10 - 22 | |
| Alcohol: | 9.3% ABV | 6% - 9% | |
| Bitterness: | 55.9 IBU | 30 - 60 | |
Discussion
Brewed 12/7/08
2009-01-12 10:10pm
Brewed using my tap water for the mash and store bought spring water for the sparge. Acidified water to reach mash pH of 5.2. Boiled for 3 hours. Chilled to 66F and pitched 4L starter of 1968. Fermented at 66F for 3 days. Heated to 72F for 5 days. Racked to secondary and let rest for 2 weeks at 68F. Crashed to 40F for kegging and aging. OG = 1.089
Kegged 1/1/09
2009-01-12 10:13pm
Kegged it and tossed it in a fridge to age at 36F. So far, it tastes very good. Already developing complex flavors of dark fruit, caramel, and rich malt. Stay tuned.... OG: 1.089 FG: 1.018 ADF: 80% ABV: 9.4% Eff: 80%
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