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Old Ale

235 calories 28.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Old Ale
Boil Time: 75 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 81% (brew house)
Source: Paul Maiorana
Calories: 235 calories (Per 12oz)
Carbs: 28.9 g (Per 12oz)
Created: Saturday June 15th 2013
1.070
1.024
6.1%
29.0
18.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Muntons - Maris Otter Extra Pale10 lb Maris Otter Extra Pale 38 2 74.1%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 7.4%
2 lb American - Caramel / Crystal 40L2 lb Caramel / Crystal 40L 34 40 14.8%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 3.7%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz BSG - UK Target1 oz UK Target Hops Pellet 9.6 Boil 65 min 29 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 1 hr.
1 each Whirlfloc tablet Fining Boil 10 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
44 Grams
Cost:
Attenuation (custom):
67%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 464 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.7 oz       Temp: 66 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 qt Strike 169 °F 155 °F 60 min
4 gal Sparge 170 °F -- --
Starting Mash Thickness: 1.28 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.28 qt/lb 4.32 17.3  
Mash volume with grains 5.4 21.6  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 5.28 g | 21.1 qt) 4.12 16.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.66 g | 30.7 qt) 6.5 26  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.75 23  
Going into fermentor 5.75 23  
Total: 8.44 33.8
Equipment Profile Used: System Default
 
Notes

Born on 9/15/25.

On 9/27 set out at room temperature for diacetyl rest. 1.025
On 10/2 place in fridge and slowly cold crash.
On 10/6, keg and carbonate. 3 weeks, grain to glass.

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  • Last Updated: 2025-10-23 22:44 UTC