Old Ale - Beer Recipe - Brewer's Friend

Old Ale

245 calories 25.3 g
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Beer Stats
Method: BIAB
Style: Old Ale
Boil Time: 60 min
Batch Size: 18 liters (ending kettle volume)
Pre Boil Size: 20.62 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 65% (ending kettle)
Hop Utilization: 99%
Calories: 245 calories (Per )
Carbs: 25.3 g (Per )
Created: Wednesday January 4th 2023
1.079
1.020
7.6%
69.2
24.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Crisp Malting - Chevallier Heritage Malt6 kg Chevallier Heritage Malt 36.3 3 85.7%
150 g Simpsons - Premium English Caramalt150 g Premium English Caramalt 32.6 23.04 2.1%
200 g Simpsons - Heritage Crystal200 g Heritage Crystal 32 66 2.9%
150 g Simpsons - Crystal Extra Dark150 g Crystal Extra Dark 31.7 178.56 2.1%
50 g Crisp Malting - Black50 g Black 34.5 600 0.7%
454 g Lyle - Black Treacle454 g Black Treacle 36 74.4 6.5%
7,004 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 5.8 Boil 90 min 36.64 40%
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 5.8 Boil 30 min 26.32 40%
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 5.8 Boil 10 min 6.21 20%
125 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24.6 L Strike 68 °C 67 °C 60 min
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 120 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Godalming
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
"Old Ale" Old Ale beer recipe by Brewer #337860. BIAB, ABV 7.63%, IBU 69.17, SRM 24.19, Fermentables: (Chevallier Heritage Malt, Premium English Caramalt, Heritage Crystal, Crystal Extra Dark, Black, Black Treacle) Hops: (East Kent Goldings)
View Count: 305
Brew Count: 0
Last Updated: 2023-01-05 22:04 UTC

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