Old Ale
BJCP 2008 – 19A
Batch #:
2008-28
Brew Date:
September 21, 2008
Tap Date:
December 25, 2008
Statistics
OG:
1.070 17.1° P
FG:
1.010 2.6° P
Real Extract:
5.2° P
Attenuation:
84.8% Apparent – 69.6% Real
Color:
17.9SRM
IBU:
50
BU/GU:
0.71
ABV:
8.2%
ABW:
6.2%
Calories:
227 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 11.00 pounds | British Maris Otter Pale Malt | 74.6% |
| 1.00 pounds | Honey Malt | 6.8% |
| 1.00 pounds | Crystal Malt 75L | 6.8% |
| 1.00 pounds | German CaraMunich Malt II | 6.8% |
| 0.50 pounds | Brown Sugar (Dark) | 3.4% |
| 0.25 pounds | Molasses | 1.7% |
| 14.75 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.00 ounces | Cluster | 60 minutes | Boil | Pellets | 7.9% | |
| 0.25 ounces | Magnum | 60 minutes | Boil | Pellets | 13.6% | |
| 0.75 ounces | Kent Golding | 30 minutes | Boil | Pellets | 4.5% | |
| 0.50 ounces | Kent Golding | 10 minutes | Boil | Pellets | 4.5% | |
| 0.75 ounces | Kent Golding | 0 minutes | Dry Hop | Pellets | 4.5% | |
| 3.25 ounces | Total Hop Weight | |||||
Fermentation and Aging
Primary:
7 days @ 68° F
Secondary:
7 days @ 68° F
Age:
70 days @ 55° F
Procedure
- Single infusion mash
- Total boil time: 90 minutes
- Cool wort to 70-75 degrees
- Pitch yeast
