Old Ale
BJCP 2008 – 19A
Batch #:
2006-17
Brew Date:
October 15, 2006
Tap Date:
August 25, 2008
Statistics
OG:
1.070 17.1° P
FG:
1.020 5.1° P
Real Extract:
7.3° P
Attenuation:
70.2% Apparent – 57.3% Real
Color:
19.7SRM
IBU:
44
BU/GU:
0.63
ABV:
7.7%
ABW:
5.2%
Calories:
234 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 11.00 pounds | British Pale Ale Malt | 78.6% |
| 1.00 pounds | Honey Malt | 7.1% |
| 1.00 pounds | Crystal Malt 80L | 7.1% |
| 1.00 pounds | German CaraMunich Malt II | 7.1% |
| pounds | Dark Brown Sugar | |
| 14.00 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.00 ounces | Northern Brewer | 60 minutes | Boil | Pellets | 8.7% | |
| 0.50 ounces | Kent Golding | 30 minutes | Boil | Pellets | 5.5% | |
| 0.50 ounces | Kent Golding | 10 minutes | Boil | Pellets | 5.5% | |
| 2.00 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 1/8 tsp. | Super Irish Moss | Other | Boil | 15 minutes |
| 1 tbsp. | PH Stabilizer | Water Agent | Mash | 60 minutes |
| 1 tsp. | Gypsum | Water Agent | Boil | 60 minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| English Ale | White Labs | WLP007 | Liquid |
Mash Profile Infusion
Ideal Grain Temp:
75°F
Ideal Tun Temp:
75°F
Ideal Sparge Temp:
168°F
Ideal PH:
5.20
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Dough In | 5 minutes | 152° F | |
| 2 | Mash | 60 minutes | 152° F | |
| 3 | Sparge | 15 minutes | 168° F | |
| 4 | Sparge | 15 minutes | 168° F | |
| 5 | Sparge | 15 minutes | 168° F |
Fermentation and Aging
Primary:
7 days @ 65-70° F
Secondary:
7 days @ 65-70° F
Age:
63 days @ 65-70° F
General Info
Recipe formulated as a medium-to-high-strength Winter Warmer...a beer to snuggle up to for the holidays. This one will be bottle conditioned.
Procedure
- Single infusion mash for 60 minutes
- Sparge with 5 gallons of 168 degree water
- Total boil time: 60 minutes
- Add Northern Brewer hops at boil (bittering)
- Add first round of Goldings hops at 30 minutes (flavor)
- Add Brown Sugar at 45 minutes
- Add Irish Moss at 45 minutes
- Add second round of Goldings hops at 50 minutes (aroma)
- Cool wort to 70-75 degrees
- Pitch yeast
