Buzzblaster's Old Ale Beer Recipe | All Grain Old Ale | Brewer's Friend
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Buzzblaster's Old Ale

230 calories 19.7 g 12 oz
Beer Stats
Method: All Grain
Style: Old Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 60% (brew house)
Hop Utilization: 65%
Calories: 230 calories (Per 12oz)
Carbs: 19.7 g (Per 12oz)
Created: Sunday January 7th 2018
1.070
1.012
7.6%
89.2
25.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb United Kingdom - Pale 2-Row14 lb Pale 2-Row 38 2.5 82.4%
2 lb United Kingdom - Crystal 60L2 lb Crystal 60L 34 60 11.8%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 2.9%
0.50 lb Candi Syrup - Belgian Candi Syrup - D-450.5 lb Belgian Candi Syrup - D-45 32 45 2.9%
17 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Columbus1.5 oz Columbus Hops Pellet 14.3 First Wort 0 min 50.68 33.3%
1.50 oz Columbus1.5 oz Columbus Hops Pellet 14.3 Boil 30 min 35.41 33.3%
0.50 oz Cascade 0.5 oz Cascade Hops Pellet 5.9 Boil 15 min 3.14 11.1%
1 oz Cascade 1 oz Cascade Hops Pellet 5.9 Dry Hop 4 days 22.2%
4.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt thick mash Infusion -- 152 °F 60 min
Starting Mash Thickness: 1 qt/lb
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
11 g gypsum, 2 g table salt in mash
Mash Chemistry and Brewing Water Calculator
 
Notes

ingredients ordered April 14, 2018

brew day Saturday, April 28
1 qt./gallon makes a thick mash, but it is workable with the paddle.
Mash the pale grains, then add chocolate malt after 45 minutes.
Note to self: IBUs will be lower when I use hop bags.
First time playing with the hop utilization tool.

Before pitching, I added another packet of US-05 to the yeast starter.

Saturday May 5 - racked the beer to clear carboy. Krausen evident, left some yeast sludge in the primary and transferred a bit of it to the secondary.

Wednesday May 9 - added dry hops. Krausen has dropped and fermentation appears to be complete. 66 deg F.

____ - bottled the beer with 5.5 oz. corn sugar
F.G. is 1.014
7.3 %ABV

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2018-05-14 10:59 UTC
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