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Old Ale

232 calories 22.8 g 12 oz
Beer Stats
Method: All Grain
Style: British Strong Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27.38 liters
Post Boil Size: 23.47 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jaega Wise
Calories: 232 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created Tuesday September 6th 2022
1.070
1.016
7.1%
39.4
29.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.70 kg Simpsons - Wheat Malt0.7 kg Wheat Malt 36.576 2.8 10.4%
0.30 kg Thomas Fawcett - Chocolate Malt0.3 kg Chocolate Malt 32.2 420 4.5%
1 kg Simpsons - Light Crystal1 kg Light Crystal 34 39 14.9%
0.45 kg United Kingdom - Brown0.45 kg Brown 32 65 6.7%
3 kg United Kingdom - Maris Otter Pale3 kg Maris Otter Pale 38 3.75 44.8%
1 kg Muntons - Light Dry Malt Extract (DME)1 kg Light Dry Malt Extract (DME) 42 4.3 14.9%
0.25 kg Cane Sugar0.25 kg Cane Sugar 46 0 3.7%
6.70 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Challenger40 g Challenger Hops Pellet 6.1 Boil 60 min 24.68 33.3%
40 g East Kent Goldings40 g East Kent Goldings Hops Pellet 6 Boil 20 min 14.7 33.3%
40 g East Kent Goldings40 g East Kent Goldings Hops Pellet 6 Boil 0 min 33.3%
120 g / £ 0.00
 
Mash Guidelines
Amount Description Type Temp Time
28.45 L Strike 67 °C 60 min
Starting Mash Thickness: 5.22 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
34 g Oak Chips Other Secondary 7 days
 
Yeast
- wyeast old ale
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 137 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Jaega Wise p 142 adapted to fit Braumeister by substituting DME for Maris Otter keeping grain bill to 5.5Kg
Cane sugar added to give fruity sherry notes (not in Jaega's recipe)
warm mash at 67 deg for more complex flavour
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.

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  • Public: Yup, Shared
  • Last Updated: 2022-09-09 09:30 UTC
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