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Old Mr. Brown's Squirrel Tale Ale

255 calories 23 carbs
Beer Stats
Method: Partial Mash
Style: Old Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 255 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
Created Tuesday September 20th 2016
1.077
1.015
8.57%
47.71
31.48
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
8 lb Liquid Malt Extract - Maris Otter8 lb Liquid Malt Extract - Maris Otter 36 4 66%
1.75 lb Dry Malt Extract - Light1.75 lb Dry Malt Extract - Light 42 4 14.4%
16 oz American - Victory16 oz Victory 34 28 8.2%
14 oz United Kingdom - Chocolate14 oz Chocolate 34 425 7.2%
8 oz United Kingdom - Crystal 60L8 oz Crystal 60L 34 60 4.1%
12.13 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
2.75 oz East Kent Goldings2.75 oz East Kent Goldings Hops Pellet 5.4 Boil 60 min 42.74 84.6%
0.5 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 30 min 4.98 15.4%
 
Mash Guidelines
Amount Description Type Temp Time
3 gal Infusion 150 °F 30 min
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
2 g Gypsum Water Agt Mash --
 
Yeast
Wyeast - Thames Valley Ale 1275
Amount:
1
Attenuation (custom):
78%
Flocculation:
Med-Low
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 485 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Burton on Trent (historic and decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
187 41 113 85 720 20
Mash Chemistry and Brewing Water Calculator
 
Notes

Steep crushed malts in three gallons of water at 150º F for 30 min. Remove grains from wort, add malt syrup and powder and bring to a boil. Add Fuggles (bittering) hops, Irish moss and boil for 45 min. Add 1 ounce of EKG hops (flavor hops) for last 15 min. of the boil. Add 1.5 ounce of Fuggle (aroma) hops for the last two minutes of the boil.

When done boiling, strain out hops, add wort in a sanitary fermenter, and top off with cool water to 5.5 gallons. Cool the wort to 80º F, aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68-70º F, and ferment for 10-14 days. Bottle your beer, age for two to three weeks and enjoy!

Recipe Photos
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  • Public: Yup, Shared
  • Last Updated: 2016-09-27 18:05 UTC
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