Old Ale - Beer Recipe - Brewer's Friend

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Old Ale

293 calories 29.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Old Ale
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.25 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 293 calories (Per 12oz)
Carbs: 29.3 g (Per 12oz)
Created: Sunday March 29th 2015
1.088
1.021
8.8%
41.9
16.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale 2-Row7 lb Pale 2-Row 37 1.8 76.1%
0.13 lb American - Chocolate0.125 lb Chocolate 29 350 1.4%
0.33 lb American - Caramel / Crystal 80L0.325 lb Caramel / Crystal 80L 33 80 3.5%
0.50 lb Briess - Bonlander Munich0.5 lb Bonlander Munich 36 10 5.4%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 5.4%
0.75 lb Brown Sugar0.75 lb Brown Sugar - (late boil kettle addition) 45 15 8.2%
9.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13 g Nugget13 g Nugget Hops Pellet 14 Boil 60 min 39.12 61.9%
8 g Fuggles8 g Fuggles Hops Pellet 4.5 Boil 10 min 2.81 38.1%
21 g / $ 0.00
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 300 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.4 gal Infusion -- 152 °F 70 min
0.5 gal Mash out -- -- 168 °F --
8.5 qt Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.6 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 3.38 13.5  
Mash volume with grains 4.06 16.2  
Grain absorption losses -1.06 -4.2  
Remaining sparge water volume (equipment estimates 2.4 g | 9.6 qt) 2.18 8.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.47 g | 17.9 qt) 4.25 17  
Volume increase from sugar/extract (late additions) 0.06 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 5.56 22.2
Equipment Profile Used: System Default
 
Notes

Mash Schedule

1.Strike grains with 3.4 gal of water at 162.5 °F.
2.Mash at 152 °F for 60 min.
3.Mash out with 0.5 gal of water at 168 °F.
4.Vorlauf and lauter 2.13 gal in your first runnings.
5.Add 2.13 gal of sparge water at 168 °F.
6.Vorlauf and lauter 2.13 gal in your second runnings.
7.Your combined runnings should be 4.25 gal.

Primary: 1-2 weeks
Secondary: Age 4 weeks
Bottle: Cellar for 2 months

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  • Last Updated: 2015-04-05 23:23 UTC