Strong British Ale - Old Ale

An ale of moderate to fairly significant alcoholic strength, bigger than standard beers, though usually not as strong or rich as barleywine. Often tilted towards a maltier balance. "It should be a warming beer of the type that is best drunk in half pints

Flavor Profile: Medium to high malt character with a luscious malt complexity, often with nutty, caramelly and/or molasses-like flavors. Light chocolate or roasted malt flavors are optional, but should never be prominent. Balance is often malty-sweet, but may be well hop

Ingredients: Composition varies, although generally similar to British Strong Ales. The age character is the biggest driver of the final style profile, which is more handling than brewing. May be aged in wood, but should not have a strong wood character.

BJCP Style Guide

Top 10 Old Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Shipwreck Strong Ale	5.5 gal	8.82%	43.94	1.085	1.018		BIAB	5793
Ye Olde Ale	5.5 gal	8.48%	38.16	1.090	1.026		Partial Mash	3700
Jule-ale (Andrimne Old Ale)	20 L	6.59%	47.08	1.071	1.021		BIAB	3578
Red Sky at Night	5 gal	7.06%	61.21	1.079	1.025		All Grain	3232
Welsh Strong Cask Ale 5 gallon	5 gal	6.08%	36.15	1.060	1.014		extract	2901
castle red	25 L	6.63%	38.96	1.065	1.015		All Grain	2889
Old Mr. Brown's Squirrel Tale Ale	5.5 gal	8.57%	61.33	1.077	1.015		Partial Mash	2868
Old Fezziwig Clone	5 gal	6.37%	56	1.067	1.018		extract	2774
Jamil's Olde Treacle Mine Old Ale	6 gal	9.39%	72.31	1.094	1.022		All Grain	2578
Ye Olde Schindee Ale	2.35 gal	8.51%	70.63	1.091	1.027		BIAB	2142

Newest Old Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
TTL Old Ale	1.25 gal	8.93%	46.76	1.085	1.017		BIAB	32
Felis nigripes - session barleywiner	10 gal	7.39%	52.23	1.080	1.028		All Grain	43
Nathan's Old Ale	5.5 gal	7.43%	0	1.082	1.025		All Grain	116
Winter Warmer	1 gal	13.32%	43	1.129	1.027		All Grain	84
High Gravity 2012 Christmas Ale	5.5 gal	6.56%	60.93	1.065	1.016		All Grain	98
Gamle-Erik v. 3	22.5 L	6.77%	32.14	1.071	1.020		All Grain	117
Old peculiar clone.	24 L	5.98%	32.17	1.064	1.019		All Grain	117
Breugels Bruin	30 L	6.45%	33.61	1.063	1.014		All Grain	135
Curmy Alpha	8.5 gal	8.9%	61.17	1.090	1.023		All Grain	131
TBN old ale	542.5 gal	10.61%	55.12	1.100	1.019		All Grain	126

Fermentables Used In Old Ale Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
United Kingdom - Maris Otter Pale	128	United Kingdom	Grain	base malt	3.75°L	38	74%	17% - 100%
Molasses	92		Sugar	sugar	80°L	36	4%	0% - 17%
United Kingdom - Black Patent	42	United Kingdom	Grain	roasted malt	525°L	27	2%	0% - 10%
United Kingdom - Chocolate	40	United Kingdom	Grain	roasted malt	425°L	34	3%	1% - 9%
Caramel / Crystal 60L	39		Grain	crystal malt	60°L	34	6%	1% - 15%
American - Chocolate	38	American	Grain	roasted malt	350°L	29	2%	1% - 6%
US - Pale 2-Row	38	US	Grain	base malt	1.8°L	37	67%	31% - 89%
Special B	36		Grain	crystal malt	115°L	34	4%	1% - 11%
Brown Sugar	33		Sugar	sugar	15°L	45	6%	1% - 29%
American - Caramel / Crystal 120L	31	American	Grain	crystal malt	120°L	33	4%	1% - 10%

Hops Used In Old Ale Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	91	5	35%	3% - 100%
Fuggles	88	4.5	36%	3% - 100%
Magnum	33	15	55%	8% - 100%
Nugget	32	14	64%	9% - 100%
Target	28	11.5	44%	7% - 100%
Challenger	27	8.5	39%	7% - 100%
Northern Brewer	26	7.8	38%	11% - 100%
Willamette	22	4.5	44%	10% - 100%
Cascade	22	7	26%	7% - 60%
Bramling Cross	15	6.5	33%	9% - 83%

Steeping Grains Used In Old Ale Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Carapils (Dextrine Malt)	3	American	Grain	crystal malt	1.8°L	33	15%	5% - 31%
Caramel / Crystal 60L	2		Grain	crystal malt	60°L	34	42%	4% - 80%
American - Caramel / Crystal 80L	2	American	Grain	crystal malt	80°L	33	27%	14% - 40%
American - Chocolate	2	American	Grain	roasted malt	350°L	29	31%	20% - 43%
German - CaraAmber	2	German	Grain	crystal malt	23°L	34	23%	20% - 26%
New Zealand - Dark Chocolate Malt	2	New Zealand	Grain	roasted malt	659.898°L	32.7	16%	11% - 20%

Yeasts Used In Old Ale Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - English Ale Yeast S-04	54	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Danstar - Nottingham Ale Yeast	22	Danstar	Ale	Med-High	High	77%	57°F	70°F
Wyeast - London Ale III 1318	18	Wyeast	Ale	0.1	High	73%	64°F	74°F
Wyeast - London Ale 1028	18	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Fermentis - Safale - American Ale Yeast US-05	14	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	12	Lallemand	Ales	Medium	High	80%	50°F	72°F
Wyeast - Scottish Ale 1728	12	Wyeast	Ale	0.12	High	71%	55°F	75°F
White Labs - London Ale Yeast WLP013	9	White Labs	Ale	Medium	Medium	71%	66°F	71°F
Wyeast - London ESB Ale 1968	9	Wyeast	Ale	0.1	Very High	69%	64°F	72°F
Mangrove Jack - Empire Ale M15	8	Mangrove Jack	Ale	n/a	Med-High	72.5%	70°F	75°F

Other Ingredients Used In Old Ale Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	53	Water Agt	Sparge	13%	0% - 99%
Whirlfloc	31	Water Agt	Mash	64%	9% - 100%
Irish Moss	25	Fining	Boil	68%	0% - 100%
Epsom Salt	22	Water Agt	Mash	6%	0% - 37%
Calcium Chloride (dihydrate)	22	Water Agt	Mash	14%	0% - 70%
Lactic acid	19	Water Agt	Mash	73%	2% - 100%
Chalk	19	Water Agt	Mash	10%	0% - 39%
Baking Soda	14	Water Agt	Mash	11%	0% - 40%
Calcium Chloride (dihydrate)	10	Water Agt	Mash	11%	0% - 67%
Calcium Chloride (anhydrous)	10	Water Agt	Mash	11%	0% - 43%

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