Strong Ale - Old Ale (BJCP 2008) - Beer Recipes | Brewer's Friend
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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
[BYOBRA] Theakston Old Peculiar Clone - 22L
22 L 5.48% 36.35 1.055 1.013
All Grain 6569
Robinson's Old Tom clone
12 L 8.3% 30.29 1.082 1.019
All Grain 6223
Ginger Wheat
5.5 gal 8.63% 37.32 1.076 1.011
All Grain 4154
Christmas Beeracle
230 gal 8.59% 68.56 1.088 1.023
All Grain 4005
McEwans Champion clone
23 L 7.81% 26.17 1.079 1.020
All Grain 3832
Autumn's Bounty Double Nut Brown Ale
5.5 gal 8.89% 49.87 1.089 1.021
All Grain 3233
Velniūkštis
12.8 L 5.54% 40.84 1.055 1.013
All Grain 3219
Old Ale for Barrel
7.5 gal 9.35% 75.14 1.098 1.027
All Grain 2900
Honey-Apricot Strong Ale
5.5 gal 8.4% 52.37 1.090 1.026
Partial Mash 2735
Liquid arrogance
5 gal 7.23% 126.8 1.072 1.016
BIAB 2637

Newest Old Ale (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Kevin’s Blue Ridge Strong Ale
5 gal 8.88% 47.87 1.095 1.028
extract 17
Freestyle True Ale
5 gal 7.04% 0 1.064 1.012
All Grain 64
Awesome Recipe
5.5 gal 0.6% 0 1.006 1.002
All Grain 46
Lybe’s old ale
3 L 9.78% 55.07 1.096 1.022
All Grain 52
Awesome Recipe
10 gal 8.11% 52.47 1.081 1.019
All Grain 76
dead guy ale clone
12 gal 7.23% 58.79 1.074 1.019
All Grain 160
Peated Old Ale 2023-12-23
20 L 6.83% 59.95 1.072 1.020
All Grain 115
Slightly Rye Dark Amber Ale
5 gal 5.43% 9.37 1.051 1.010
extract 130
Old Jubilation
5.5 gal 8.34% 58.84 1.081 1.017
All Grain 95
CHRISTMAS ALE
5.5 gal 8.48% 27.61 1.081 1.017
BIAB 155

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 96 United Kingdom Grain base malt 3.75°L
38 71% 15% - 100%
US - Pale 2-Row 58 US Grain base malt 1.8°L
37 67% 9% - 100%
United Kingdom - Chocolate 40 United Kingdom Grain roasted malt 425°L
34 3% 0% - 10%
American - Chocolate 37 American Grain roasted malt 350°L
29 2% 0% - 8%
Brown Sugar 36 Sugar sugar 15°L
45 8% 1% - 20%
Special B 35 Grain crystal malt 115°L
34 5% 1% - 13%
Caramel / Crystal 60L 32 Grain crystal malt 60°L
34 6% 2% - 14%
Belgian - Biscuit 28 Belgian Grain roasted malt 23°L
35 6% 0% - 22%
Flaked Oats 27 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
East Kent Goldings 74 5 35% 8% - 100%
Fuggles 72 4.5 38% 10% - 100%
Cascade 45 7 28% 7% - 100%
Northern Brewer 41 7.8 38% 11% - 100%
Chinook 31 13 28% 5% - 67%
Magnum 26 15 43% 6% - 100%
Willamette 23 4.5 35% 9% - 75%
Amarillo 21 8.6 27% 7% - 73%
Nugget 20 14 44% 12% - 100%
Target 20 11.5 39% 4% - 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%
Caramel / Crystal 60L 6 Grain crystal malt 60°L
34 43% 33% - 60%
American - Caramel / Crystal 80L 5 American Grain crystal malt 80°L
33 31% 20% - 40%
United Kingdom - Dark Crystal 80L 4 United Kingdom Grain crystal malt 80°L
33 48% 17% - 75%
American - Caramel / Crystal 40L 4 American Grain crystal malt 40°L
34 69% 20% - 100%
American - Caramel / Crystal 120L 4 American Grain crystal malt 120°L
33 40% 17% - 100%
United Kingdom - Crystal 60L 4 United Kingdom Grain crystal malt 60°L
34 35% 15% - 50%
American - Roasted Barley 4 American Grain roasted malt 300°L
33 18% 7% - 33%
Honey Malt 4 Grain crystal malt 25°L
37 38% 7% - 60%
American - Caramel / Crystal 15L 3 American Grain crystal malt 15°L
35 22% 11% - 30%

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 47 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 29 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
White Labs - Dry English Ale Yeast WLP007 19 White Labs Ale Med-High Med-High 75% 65°F 70°F
Danstar - Nottingham Ale Yeast 17 Danstar Ale Med-High High 77% 57°F 70°F
Wyeast - London Ale 1028 17 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 - Edinburgh Scottish Ale Yeast WLP028 12 White Labs Ale Med-High Medium 72.5% 65°F 70°F
White Labs - British Ale Yeast WLP005 11 White Labs Ale Medium High 70.5% 65°F 70°F
White Labs - California Ale Yeast WLP001 9 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - Scottish Ale 1728 8 Wyeast Ale 0.12 High 71% 55°F 75°F

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

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 53 Fining Boil 58% 0% - 100%
Whirlfloc 17 Water Agt Boil 47% 0% - 100%
Gypsum 16 Water Agt Mash 29% 0% - 100%
Epsom Salt 11 Water Agt Mash 8% 0% - 50%
Lactic acid 6 Water Agt Mash 68% 23% - 100%
Calcium Chloride (anhydrous) 5 Water Agt Mash 18% 1% - 67%
Calcium Chloride (dihydrate) 5 Water Agt Mash 28% 0% - 58%
Yeast Nutrient 4 Water Agt Mash 15% 6% - 25%
Cinnamon 4 Spice Boil 40% 15% - 78%
Cinnamon stick 3 Spice Primary 44% 7% - 97%

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