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Strong Ale - Old Ale (BJCP 2008)




Top 10 Old Ale (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Robinson's Old Tom clone
12 L 8.3% 30.29 1.082 1.019
All Grain 5424
[BYOBRA] Theakston Old Peculiar Clone - 22L
22 L 5.48% 36.35 1.055 1.013
All Grain 4375
Christmas Beeracle
230 gal 8.59% 68.56 1.088 1.023
All Grain 3761
Ginger Wheat
5.5 gal 8.63% 37.32 1.076 1.011
All Grain 3654
McEwans Champion clone
23 L 7.81% 26.17 1.079 1.020
All Grain 3198
Autumn's Bounty Double Nut Brown Ale
5.5 gal 8.89% 49.87 1.089 1.021
All Grain 2987
Velniūkštis
12.8 L 5.54% 40.84 1.055 1.013
All Grain 2860
Old Ale for Barrel
7.5 gal 9.35% 75.14 1.098 1.027
All Grain 2693
Honey-Apricot Strong Ale
5.5 gal 8.4% 52.37 1.090 1.026
Partial Mash 2464
Liquid arrogance
5 gal 7.23% 126.8 1.072 1.016
BIAB 2431

Newest Old Ale (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Awesome Recipe
2 gal 7.99% 66.74 1.080 1.019
BIAB 62
Zombie Mule
5.5 gal 7.35% 45.48 1.075 1.019
Partial Mash 13
Tractor Ale
150 gal 8.5% 56.96 1.085 1.020
All Grain 22
Old Ale
18 L 7.63% 69.17 1.079 1.020
BIAB 82
Oldish Aleish
3 gal 7.97% 38.29 1.076 1.015
All Grain 23
256 Golden
23 L 8.58% 41.15 1.079 1.018
All Grain 23
Adambier
5.5 gal 6.89% 29.22 1.062 1.010
All Grain 90
Strong ale
5.5 gal 5.47% 45.98 1.061 1.020
BIAB 38
Scout Regiment
5 gal 8.02% 31.6 1.091 1.030
extract 52
Barleywine
5.5 gal 9.99% 109.61 1.092 1.016
All Grain 61

Fermentables Used In Old Ale (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
United Kingdom - Maris Otter Pale 93 United Kingdom Grain base malt 3.75°L
38 71% 15% - 100%
US - Pale 2-Row 56 US Grain base malt 1.8°L
37 66% 9% - 100%
United Kingdom - Chocolate 38 United Kingdom Grain roasted malt 425°L
34 3% 0% - 10%
American - Chocolate 35 American Grain roasted malt 350°L
29 2% 0% - 8%
Belgian - Special B 35 Belgian Grain roasted malt 115°L
34 5% 1% - 13%
Brown Sugar 35 Sugar sugar 15°L
45 8% 1% - 20%
Caramel / Crystal 60L 31 Grain crystal malt 60°L
34 6% 2% - 14%
Belgian - Biscuit 27 Belgian Grain roasted malt 23°L
35 6% 0% - 22%
Flaked Oats 26 Adjunct raw 2.2°L
33 6% 2% - 20%
Munich - Light 10L 26 Grain specialty malt 10°L
33 20% 4% - 89%

Hops Used In Old Ale (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Fuggles 65 4.5 37% 10% - 100%
East Kent Goldings 65 5 34% 8% - 100%
Cascade 43 7 27% 7% - 100%
Northern Brewer 41 7.8 38% 11% - 100%
Chinook 31 13 28% 5% - 67%
Magnum 25 15 42% 6% - 100%
Willamette 21 4.5 35% 9% - 75%
Amarillo 18 8.6 26% 7% - 73%
Target 18 11.5 40% 4% - 100%
Nugget 18 14 43% 12% - 100%

Steeping Grains Used In Old Ale (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Aromatic Malt 6 Grain specialty malt 20°L
35 24% 13% - 58%
American - Caramel / Crystal 40L 5 American Grain crystal malt 40°L
34 75% 20% - 100%
American - Caramel / Crystal 80L 5 American Grain crystal malt 80°L
33 31% 20% - 40%
Caramel / Crystal 60L 4 Grain crystal malt 60°L
34 43% 33% - 60%
United Kingdom - Crystal 60L 4 United Kingdom Grain crystal malt 60°L
34 35% 15% - 50%
American - Caramel / Crystal 15L 3 American Grain crystal malt 15°L
35 22% 11% - 30%
United Kingdom - Dark Crystal 80L 3 United Kingdom Grain crystal malt 80°L
33 58% 50% - 75%
United Kingdom - Chocolate 3 United Kingdom Grain roasted malt 425°L
34 13% 11% - 14%
Honey Malt 3 Grain crystal malt 25°L
37 39% 7% - 60%
American - Roasted Barley 3 American Grain roasted malt 300°L
33 13% 7% - 20%

Yeasts Used In Old Ale (BJCP 2008) Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Safale - English Ale Yeast S-04 42 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 25 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Danstar - Nottingham Ale Yeast 18 Danstar Ale Med-High High 77% 57°F 70°F
White Labs - Dry English Ale Yeast WLP007 18 White Labs Ale Med-High Med-High 75% 65°F 70°F
Wyeast - London Ale 1028 16 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
White Labs - English Ale Yeast WLP002 13 White Labs Ale Medium Very High 66.5% 65°F 68°F
White Labs - British Ale Yeast WLP005 11 White Labs Ale Medium High 70.5% 65°F 70°F
White Labs - Edinburgh Scottish Ale Yeast WLP028 11 White Labs Ale Med-High Medium 72.5% 65°F 70°F
White Labs - California Ale Yeast WLP001 10 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - American Ale 1056 8 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F

Other Ingredients Used In Old Ale (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 52 Fining Boil 59% 0% - 100%
Whirlfloc 15 Fining Boil 51% 0% - 100%
Gypsum 10 Water Agt Mash 29% 0% - 100%
Epsom Salt 6 Water Agt Mash 1% 0% - 8%
Calcium Chloride (anhydrous) 5 Water Agt Mash 18% 1% - 67%
Wyeast - Beer Nutrient 3 Water Agt Boil 68% 50% - 100%
Cinnamon 3 Spice Boil 37% 15% - 78%
Table Salt 3 Water Agt Other 14% 0% - 33%
Baking Soda 2 Water Agt Mash 50% 0% - 100%
Calcium Chloride (dihydrate) 2 Water Agt Other 8% 0% - 16%

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