Oaked AB Beer Recipe | Partial Mash Old Ale | Brewer's Friend
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Oaked AB

263 calories 27.2 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Old Ale
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Efficiency: 80% (brew house)
Source: John Tunca
Calories: 263 calories (Per 12oz)
Carbs: 27.2 g (Per 12oz)
Created: Thursday December 6th 2012
1.079
1.020
7.8%
45.5
18.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Liquid Malt Extract - Light6 lb Liquid Malt Extract - Light 35 4 48.4%
5 lb American - Pale 2-Row5 lb Pale 2-Row 37 1.8 40.3%
1.40 lb Belgian - Special B1.4 lb Special B 34 115 11.3%
12.40 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz chinook0.75 oz chinook Hops Pellet 16 Boil 85 min 18.3 21.4%
0.75 oz chinook0.75 oz chinook Hops Pellet 16 Boil 45 min 15.8 21.4%
1 oz chinook1 oz chinook Hops Pellet 16 Boil 15 min 11.39 28.6%
1 oz chinook1 oz chinook Hops Pellet 16 Boil 0 min 28.6%
3.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 mash 2.5 gal, sparge 1 gal of 170 degrees f water Sparge -- 150 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz oak medium toast Other Secondary --
1 tsp irish moss Other Boil 10 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

you can use the fermentis s4 yeast as a substitute for the white labs

add oak after primary for 7 days then take gravity reading - taste gravity reading to see if there's enough oak, if not keep for another 3 days

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  • Public: Yup, Shared
  • Last Updated: 2012-12-25 15:38 UTC
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jturkish 01/06/2013 at 07:30pm
og was 1.079 and final gravity was 1.019


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jturkish 02/04/2013 at 12:27am
some notes - i used medium toast hungarian oak shavings for slightly over a week, next time i'd use cubes or spirals for a longer period of timebrew came out maltier than ab and since it came to 8% i'd simmer down the malts a bit


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