Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
40 g |
Challenger40 g Challenger Hops |
£ 0.00 / g
£ 0.00 |
Pellet |
6.1 |
Boil
|
60 min |
24.9451 |
33.3% |
|
40 g |
East Kent Goldings40 g East Kent Goldings Hops |
£ 0.00 / g
£ 0.00 |
Pellet |
6 |
Boil
|
20 min |
14.8594 |
33.3% |
|
40 g |
East Kent Goldings40 g East Kent Goldings Hops |
£ 0.00 / g
£ 0.00 |
Pellet |
6 |
Boil
|
0 min |
|
33.3% |
|
120 g
/ £ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
40 g |
Challenger (Pellet) 40 g Challenger (Pellet) Hops |
£ 0.00 / g
£ 0.00 |
24.9451 |
33.3% |
|
80 g |
East Kent Goldings (Pellet) 80 g East Kent Goldings (Pellet) Hops |
£ 0.00 / g
£ 0.00 |
14.8594 |
66.6% |
|
120 g
/ £ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
28.45 L |
|
Strike |
67 °C |
67 °C |
60 min |
Starting Mash Thickness:
5.22 L/kg
Starting Grain Temp:
67 °C |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
34 g |
Oak Chips
|
£ 0.00 / g
£ 0.00 |
Other |
Secondary |
7 days |
Priming
|
Method: sucrose
Temp: 68 °C
|
Target Water Profile
Balanced Profile
Notes
Jaega Wise p 142 adapted to fit Braumeister by substituting DME for Maris Otter keeping grain bill to 5.5Kg
SPLIT BATCH. Mixed/100% Brett
Cane sugar added to give fruity sherry notes (not in Jaega's recipe)
warm mash at 67 deg for more complex flavour
BUT https://www.homebrewtalk.com/threads/planning-brett-old-ale-questions.295429/ points out if you mash high and use a low attenuating yeast that increases the bret character.
Use Wyeast Old Ale Blend 9097-PC from Brew UK
Rack off to secondary fermentation vessels (s) after FG reached in Jaegers recipe and then inoculate with bret... ( but the wyeast 9097PC has already been added in this recipe..)
2ndry Ferment 6m
then add oak for a week
Then bottle with champagne yeast 2.3g/23Land sugar to get 2x vols CO2
Should continue to age in bottle with increasing pie cherry and sourness
For Other recipes see;
DK p162, Dave Line Gales Old Ale or Greene king Suffolk Strong Ale
See also https://learn.kegerator.com/old-ale/
and Mammoth Breweries recipe from Yeast website; https://wyeastlab.com/resource/old-ale-recipe/
NB amount of pale malt seems to be a typo.
“When I was first researching this style of beer, I wanted to get the barrel-aged flavor without the barrel. I chose malts that had a dark fruit flavor like raisins and plums to help bring out the funky brettanomyces cherry flavor. I aged this beer for 2 weeks after secondary fermentation to give the brett time to show through before crashing it. The main flavors I got out of this beer were plum with subtle cherry and good malt character, and I would recommend aging on 1 oz of French oak chips for 1-3 days before packaging to give it a barrel-aged feel. It was carbonated it low at 2 volumes to help give the cask/barrel-aged mouthfeel as well.”
-Travis Wellentin
Use Wyeast Old Ale Blend 9097-PC from Brew UK
097-PC will ferment well in high-gravity worts, producing fruity beers with great complexity. The Brettanomyces character adds a pie cherry-like flavor and sourness which will increase with age.
Istead of 9097 use Wyeast Lambicus 5562 and
Wyeast Irish 1084 ;Profile: This versatile yeast ferments extremely well in dark worts. It is a good choice for most high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64 °F (18 °C).
Mash low (given we are adding lots of Bret and Ferment high to give esters
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2022-10-31 12:04 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost £ |
Cost % |
| Fermentables |
£ |
|
Steeping Grains
(Extract Only) |
£ |
|
| Hops |
£ |
|
| Yeast |
£ |
|
| Other |
£ |
|
| Cost Per Barrel |
£ 0.00 |
|
| Cost Per Pint |
£ 0.00 |
|
| Total Cost |
£ 0.00 |
|
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