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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