Old Ale
BJCP 2008 – 19A

Statistics

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 80L 6.8%
1.00 pounds German CaraMunich Malt II 6.8%
0.75 pounds Brown Sugar (Dark) 5.1%
14.75 pounds Total Fermentable Weight 100%

Hops

Amount Hop Time Use Form AA
1.00 ouncesNorthern Brewer60 minutesBoilPellets8.7%
0.65 ouncesKent Golding30 minutesBoilPellets4.0%
0.65 ouncesKent Golding10 minutesBoilPellets4.0%
2.30 ounces Total Hop Weight

Non-Fermentables

Amount Non-Fermentable Type Use Time
1 tsp.Irish MossSpiceBoil15 minutes

Yeasts

Name Lab/Manufacturer Product ID Form
English AleWhite LabsWLP007Liquid

Mash Profile Infusion

Mash Steps

# Name Time Temp.
1Infusion Mash 60 minutes157° F
2Sparge 60 minutes170° F

Fermentation and Aging

Primary:
9 days @ 68° F
Secondary:
14 days @ 68° F
Age:
83 days @ 55° F

General Info

The 2007 edition of our gift brew. I brewed it earlier so that it will have much time to age. This one will be bottle conditioned.

Racked to primary and pitched a slurry of White Labs English Ale (WLP002) yeast from a previous batch (September 9, 2007). Racked to secondary after nine days in primary (September 18, 2007).

Bottled one case of bombers and 30 12 ouncers. Primed with 4 ounces of corn sugar and 1/2 packet of Munton’s dry yeast, hydrated (October 9, 2007).

Procedure

  • Single infusion mash
  • Sparge with 4 gallons of 168 degree water
  • Total boil time: 90 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