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lil' b******
Old Ale • All Grain • 4 gal
yet another AB clone, Animal approved
June 14, 2009 am 02:48am
0.0/5.0 0 ratings
Ingredients (All Grain, 4 gal)
- 5 lbs
English 2-row Lager
English 2-row Lager
- 4 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- .75 lbs
Weyermann CaraMunich® I; Weyermann
Weyermann CaraMunich® I; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 1 lbs
German Wheat Malt Dark
German Wheat Malt Dark
Dark malted wheat base for use in dark wheat styles such as Dunkleweizen.
- .5 lbs
Melanoidin Malt
Melanoidin Malt
Red Ales
- .75 oz
Chinook - 13.0 AA% pellets; boiled 60 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 1 oz
Chinook - 13.0 AA% pellets; boiled 20 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 1.25 oz
Chinook - 13.0 AA% pellets; boiled 1 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
-
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.
Notes
AB clone # 346; not listed, .25 lb. of special B
Style (BJCP)
Category: 19 - Strong Ale
Subcategory: A - Old Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.070 | 1.060 - 1.090 |  |
| Terminal Gravity: | 1.017 | 1.015 - 1.022 | |
| Color: | 14.8 SRM | 10 - 22 | |
| Alcohol: | 7.1% ABV | 6% - 9% | |
| Bitterness: | 88.1 IBU | 30 - 60 | |
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