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17B1. Old Ale

267 calories 29 carbs
Beer Stats
Method: All Grain
Style: Old Ale
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 267 calories (Per 12oz)
Carbs: 29 g (Per 12oz)
Created Saturday August 26th 2017
1.080
1.022
7.69%
56.81
17.29
5.6
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
14 lb United Kingdom - Pale 2-Row14 lb Pale 2-Row 38 2.5 74.6%
1.25 lb American - Caramel / Crystal 60L1.25 lb Caramel / Crystal 60L - (late addition) 34 60 6.7%
0.25 lb Molasses0.25 lb Molasses - (late addition) 36 80 1.3%
2 oz United Kingdom - Black Patent2 oz Black Patent - (late addition) 27 525 0.7%
3.13 lb Rice Hulls3.13 lb Rice Hulls 0 0 16.7%
18.76 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1.25 oz Horizon1.25 oz Horizon Hops Pellet 12.5 Boil 60 min 56.81 100%
 
Mash Guidelines
Amount Description Type Temp Time
4.8 gal Single Infusion Infusion 152 °F 90 min
6.71 gal Batch Sparge Sparge 170 °F 5 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
8.72 g Chalk Water Agt Mash 1 hr.
4.70 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.28 g Gypsum Water Agt Mash 1 hr.
15.66 ml Phosphoric acid Water Agt Mash 1 hr.
10.09 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 805 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Rice Hulls:
Add 1lb for every 5lbs for grain to help with heat distribution.

Crystal Malt:
Add after mash-out, during vorlauf.

Black Patent:
Add after mash-out, during vorlauf.

Molasses:
Use Black Treacle molasses; add to boil kettle.
Mash Chemistry and Brewing Water Calculator
 
Notes

Overall Impression:
An ale of moderate to significant alcoholic strength, bigger than standard beers, though usually not as strong or rich as barleywine. Often tilted towards a maltier balance. “It should be a warming beer of the type that is best drunk in half pints by a warm fire on a cold winter’s night” – Michael Jackson.

Aroma:
Malty-sweet with fruity esters, often with a complex blend of dried-fruit, vinous, caramelly, molasses, nutty, toffee, light treacle, and/or other specialty malt aromas. Some alcohol and oxidative notes are acceptable, akin to those found in Sherry or Port. Hop aromas not usually present due to extended aging.

Appearance:
Light amber to very dark reddish-brown color (most are dark). Age and oxidation may darken the beer further. May be almost opaque (if not, should be clear). Moderate to low cream- to light tan-colored head; may be adversely affected by alcohol and age.

Flavor:
Medium to high malt character with a luscious malt complexity, often with nutty, caramelly and/or molasses-like flavors. Light chocolate or roasted malt flavors are optional, but should never be prominent. Balance is often malty-sweet, but may be well hopped (the impression of bitterness often depends on amount of aging). Moderate to high fruity esters are common, and may take on a dried-fruit or vinous character. The finish may vary from dry to somewhat sweet. Extended aging may contribute oxidative flavors like a fine old Sherry, Port or Madeira. Alcoholic strength should be evident, though not overwhelming. Diacetyl low to none. Some wood-aged or blended versions may have a lactic or Brettanomyces character; but this is optional and should not be too strong. Any acidity or tannin from age should be well-integrated and contribute to complexity in the flavor profile, not be a dominant experience.

Mouthfeel:
Medium to full, chewy body, although older examples may be lower in body due to continued attenuation during conditioning. Alcohol warmth is often evident and always welcome. Low to moderate carbonation, depending on age and conditioning. Light acidity may be present, as well as some tannin if wood-aged; both are optional.

Comments:
Strength and character varies widely. The predominant defining quality for this style is the impression of age, which can manifest itself in different ways (complexity, lactic, Brett, oxidation, leather, vinous qualities, etc.). Even if these qualities are otherwise faults, if the resulting character of the beer is still pleasantly drinkable and complex, then those characteristics are acceptable. These characteristics should not be interpreted as making an undrinkable off beer as somehow in style. Old Peculier is a unique type of beer that is quite different than other Old Ales.

History:
Historically, an aged ale used as stock ales for blending or enjoyed at full strength (stale or stock refers to beers that were aged or stored for a significant period). There are at least two definite types in Britain today, weaker draught ones that are similar aged milds of around 4.5%, and stronger ones that are often 6-8% or more.

Characteristic Ingredients:
Composition varies, although generally like British Strong Ales. The age character is the biggest driver of the final style profile, which is more handling than brewing. May be aged in wood, but should not have a strong wood character.

Style Comparison:
Roughly overlapping the British Strong Ale and the lower end of the English Barleywine styles, but always having an aged quality. The distinction between an Old Ale and a Barleywine is somewhat arbitrary above 7% ABV, and generally means having a more significant aged quality (particularly from wood). Barleywines tend to develop more of a ‘mature’ quality, while Old Ales can show more of the barrel qualities (lactic, Brett, vinous, etc.).

Vital Statistics:
OG: 1.055 – 1.088
FG: 1.015 – 1.022
IBUs: 30 – 60
SRM: 10 – 22
ABV: 5.5 – 9.0%

Commercial Examples:
Burton Bridge Olde Expensive, Gale’s Prize Old Ale, Greene King Strong Suffolk Ale, Marston Owd Roger, Theakston Old Peculier

Tags:
high-strength, amber-color, top-fermented, British-isles, traditional-style, strong-ale-family, malty, aged

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  • Last Updated: 2019-10-29 21:02 UTC
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