Old Ale
BJCP 2008 – 19A
Batch #:
2007-27
Brew Date:
September 9, 2007
Tap Date:
December 24, 2007
Cost:
29.30
Statistics
OG:
1.080 19.3° P
FG:
1.010 2.6° P
Real Extract:
5.6° P
Attenuation:
86.5% Apparent
71% Real
71% Real
Color:
17.1SRM
IBU:
47.2
BU/GU:
0.59
ABV:
8.7%
ABW:
7.3%
Calories:
259 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 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 ounces | Northern Brewer | 60 minutes | Boil | Pellets | 8.7% | |
| 0.65 ounces | Kent Golding | 30 minutes | Boil | Pellets | 4.0% | |
| 0.65 ounces | Kent Golding | 10 minutes | Boil | Pellets | 4.0% | |
| 2.30 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 1 tsp. | Irish Moss | Spice | Boil | 15 minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| English Ale | White Labs | WLP007 | Liquid |
Mash Profile Infusion
Ideal Sparge Temp:
170°F
Ideal PH:
5.20
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Infusion Mash | 60 minutes | 157° F | |
| 2 | Sparge | 60 minutes | 170° 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
