BrewBlog: New Old Ale
Specifics
General Information
Method: Extract
Cost: $41.00

Extract kit from Northern Brewer

English old ale is like English brown ale's big brother: they both have the same caramelly/nutty malt character with toffeelike, roasty overtones - old ales just have a lot more of it, and they approach barley wines in terms of body and alcoholic strength. Our formulation includes a proportion of oats, which helps build a creamy, mouth-filling body and hold a dense tan head atop the deep reddish-brown beer. The unconventional addition of dark candi sugar boosts the gravity and adds a rich, rum-like dimension to the complex flavor profile. Although our old ale uses a healthy charge of hops, the overall impression is of malty complexity rather than hoppy and bitter. This beer does well as an after-dinner mug-filler

Comments

11/29 - Fermented in Plastic pail with tight fitting lid and airlock, pitched yeast around 5PM

11/30 - a few bubbles per second by 6AM

12/1 - airlock activity intense throughout evening into morning, continuous gas escaping, not even able to count the bubbles.

12/3 - air lock activity starting to slow.  Back to a bubble or two every few seconds.

12/5 - Little to no airlock bubbles.

12/6 - Racked to secondary glass carboy.  Still quite cloudy. Tasted gravity reading sample and definitely will be a "winter warmer" :-)

1/17 - Cleared nicely.  Added 3/4 cup corn sugar and bottled.  Yield 47 12 oz. bottles.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
2.00 pounds DME - Light 22.2% of grist
6.00 pounds LME - Light 66.7% of grist
8.00 pounds Total Extract Weight 88.9% of grist
Reference
Malts and Grains
Reference
Hops
Reference
Yeast
Name: Irish Ale
Manufacturer: Wyeast
Product ID: 1084
Type: Ale
Flocculation: Medium
Attenuation: 73%
Temperature Range: 62–72°F
Amount: 125 ml
Equipment Profile

3 Gallon/11 Liter Kettle

Batch Size: 5.00 gallons Boil Volume: 2.50 gallons
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.25 gallons
Efficiency: 72% Mash Tun Weight: 3.00 pounds
Hop Utilization: 100% Mash Tun Volume: 3.00 gallons
Loss: 0.00 gallons Mash Tun Specific Heat: 0.12 Cal/gram per °C
Water Profile

Ice Mountain Natural Spring Water

Calicum: 28 ppm
Bicarbonate: 87.5 ppm
Sulfate: 6.5 ppm
Chloride: 2 ppm
Sodium: 2.8 ppm
Magnesium: 10 ppm
PH: 6%
Procedure

1. Add grains to mesh bag and add to 2 1/2 gallons of water in pot.

2. Heat water to 155 and remove grains.

3. Bring to a boil, remove from heat and add dry malt extract. Return to heat and bring to a boil.

4. Add hops.

5. Boil for 45 minutes, remove from heat, add liquid malt extract.

6. Bring back to boil and boil for an additional 15 minutes.

7. Remove from heat and add candi sugar and dissolve.

8. Place pot in sink with cool water and ice to 80 degrees.

9. Pour cooled wort into primary fermenter and remaining water to bring to 5 gallons.

10. Pitch yeast per directions.

 

Fermentation
Primary: 7 days @ 65° F
Secondary: 42 days @ 64° F
Tasting Reviews
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