Old Fart Ale Beer Recipe | Extract Old Ale | Brewer's Friend
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Old Fart Ale

219 calories 22.2 g 355 ml
Beer Stats
Method: Extract
Style: Old Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Ben
Hop Utilization: 97%
Calories: 219 calories (Per 355ml)
Carbs: 22.2 g (Per 355ml)
Created: Thursday October 29th 2020
Amount Fermentable Cost PPG °L Bill %
6 lb Briess - LME Golden Light6 lb LME Golden Light 37.6 4 60%
2 lb Briess - LME Golden Light2 lb LME Golden Light 37.6 4 20%
1 lb Belgian Candi Sugar - Dark (275L)1 lb Belgian Candi Sugar - Dark (275L) 38 275 10%
9 lbs / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb Simpsons - Crystal Dark0.5 lb Crystal Dark 33 120 5%
0.50 lb United Kingdom - Golden Naked Oats0.5 lb Golden Naked Oats 33 10 5%
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Target1 oz Target Hops Pellet 11.5 Boil 60 min 35.13 50%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 10 min 2.49 25%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 1 min 0.3 25%
2 oz / 0.00
Wyeast - Irish Ale 1084
1 Each
Attenuation (avg):
Optimum Temp:
62 - 72 °F
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 1.9 Volumes
Target Water Profile
St. Paul Feb 2019
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0

This is a NB Old Ale recipe
Color text:
English old ale is like English brown ale's big brother; they both have the same caramelly / nutty malt character with toffee like, 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 a deep reddish brown beer. The unconventional addition of dark candi sugar boosts the gravity and ads a rich rum like dimension to the complex flavor profile. Although our old ale uses a healthy charge of English hops, the overall impression is of malty complexity rather than hoppy and bitter.

Originally brewed on 3-1-06.

Started out slowly but when active fermentation started it was the most vigorous I had ever seen up to this point.

Transferred to secondary on 3-8-06. somewhat cloudy and slightly yeasty flavor. Several days after transfer, it started to settle and clear up. Smells yummy. Still the occasional bubble in the airlock.

A week after to transfer 2ndary the brew has a sweet, caramelly, kind of fruity, smell. It smells good but definitely not done yet. The yeast is starting to settle out and the color is getting darker. Perhaps should have left in the primary longer (2 weeks).

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  • Public: Yup, Shared
  • Last Updated: 2020-10-30 01:48 UTC
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