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Strong British Ale - Old Ale


An ale of moderate to fairly 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

Flavor Profile: 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 hop

Ingredients: Composition varies, although generally similar to 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.

BJCP Style Guide

Top 10 Old Ale Recipes

Title Size ABV IBU OG FG Color Method Views
Shipwreck Strong Ale
5.5 gal 8.82% 43.94 1.085 1.018
BIAB 5221
Ye Olde Ale
5.5 gal 8.48% 38.16 1.090 1.026
Partial Mash 3365
Jule-ale (Andrimne Old Ale)
20 L 6.59% 47.08 1.071 1.021
BIAB 3313
Red Sky at Night
5 gal 7.06% 61.21 1.079 1.025
All Grain 2927
castle red
25 L 6.63% 38.96 1.065 1.015
All Grain 2640
Welsh Strong Cask Ale 5 gallon
5 gal 6.08% 36.15 1.060 1.014
extract 2553
Old Mr. Brown's Squirrel Tale Ale
5.5 gal 8.57% 61.33 1.077 1.015
Partial Mash 2536
Old Fezziwig Clone
5 gal 6.37% 56 1.067 1.018
extract 2358
Jamil's Olde Treacle Mine Old Ale
6 gal 9.39% 72.31 1.094 1.022
All Grain 1981
Ye Olde Schindee Ale
2.35 gal 8.51% 70.63 1.091 1.027
BIAB 1914

Newest Old Ale Recipes

Title Size ABV IBU OG FG Color Method Views
Old ale
12 L 7.9% 52.35 1.079 1.019
All Grain 14
ere
13 L 12.22% 0 1.119 1.026
All Grain 10
Ye Olde Ale
2.5 gal 8.04% 59.88 1.083 1.022
BIAB 27
Terror Island Ale Mad Scientist Ale
2.75 gal 6.24% 45.87 1.061 1.013
All Grain 130
Wassail 2022
3 gal 7.04% 47.62 1.070 1.017
BIAB 46
Spiced Rye Ale
200 L 5.43% 19.26 1.059 1.018
All Grain 342
Stock Ale 2023
1630 L 6.32% 19.58 1.060 1.012
All Grain 60
Ye olde ale
31 L 8.16% 42.77 1.075 1.013
All Grain 62
King Arthur 2022
3 gal 6.38% 30.03 1.065 1.016
BIAB 269
Old Ale Assignment
8.5 gal 9.43% 68.66 1.089 1.017
BIAB 75

Fermentables Used In Old Ale Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
United Kingdom - Maris Otter Pale 117 United Kingdom Grain base malt 3.75°L
38 74% 17% - 100%
Molasses 85 Sugar sugar 80°L
36 4% 0% - 17%
Caramel / Crystal 60L 38 Grain crystal malt 60°L
34 6% 1% - 15%
US - Pale 2-Row 37 US Grain base malt 1.8°L
37 67% 31% - 89%
American - Chocolate 36 American Grain roasted malt 350°L
29 2% 1% - 6%
United Kingdom - Black Patent 36 United Kingdom Grain roasted malt 525°L
27 2% 0% - 5%
United Kingdom - Chocolate 36 United Kingdom Grain roasted malt 425°L
34 3% 1% - 9%
Belgian - Special B 33 Belgian Grain roasted malt 115°L
34 4% 1% - 11%
Brown Sugar 31 Sugar sugar 15°L
45 6% 1% - 29%
American - Caramel / Crystal 120L 26 American Grain crystal malt 120°L
33 4% 1% - 9%

Hops Used In Old Ale Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
East Kent Goldings 85 5 35% 3% - 100%
Fuggles 80 4.5 37% 3% - 100%
Nugget 28 14 60% 9% - 100%
Magnum 27 15 54% 8% - 100%
Target 25 11.5 43% 7% - 100%
Challenger 24 8.5 37% 7% - 100%
Cascade 23 7 27% 7% - 75%
Northern Brewer 23 7.8 39% 11% - 100%
Willamette 19 4.5 41% 10% - 75%
Bramling Cross 13 6.5 30% 9% - 83%

Steeping Grains Used In Old Ale Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Carapils (Dextrine Malt) 3 American Grain crystal malt 1.8°L
33 16% 7% - 31%
Caramel / Crystal 60L 2 Grain crystal malt 60°L
34 42% 4% - 80%
American - Caramel / Crystal 80L 2 American Grain crystal malt 80°L
33 27% 14% - 40%
American - Chocolate 2 American Grain roasted malt 350°L
29 31% 20% - 43%
German - CaraAmber 2 German Grain crystal malt 23°L
34 23% 20% - 26%
New Zealand - Dark Chocolate Malt 2 New Zealand Grain roasted malt 659.898°L
32.7 16% 11% - 20%

Yeasts Used In Old Ale Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Safale - English Ale Yeast S-04 44 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Danstar - Nottingham Ale Yeast 23 Danstar Ale Med-High High 77% 57°F 70°F
Wyeast - London Ale III 1318 17 Wyeast Ale 0.1 High 73% 64°F 74°F
Wyeast - London Ale 1028 17 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Fermentis - Safale - American Ale Yeast US-05 12 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Wyeast - Scottish Ale 1728 11 Wyeast Ale 0.12 High 71% 55°F 75°F
Lallemand - LALBREW┬« NOTTINGHAM HIGH PERFORMANCE ALE YEAST 9 Lallemand Ales Medium High 80% 50°F 72°F
White Labs - London Ale Yeast WLP013 9 White Labs Ale Medium Medium 71% 66°F 71°F
White Labs - Dry English Ale Yeast WLP007 8 White Labs Ale Med-High Med-High 75% 65°F 70°F
Mangrove Jack - New World Strong Ale M42 7 Mangrove Jack Ale n/a High 79.5% 61°F 72°F

Other Ingredients Used In Old Ale Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 45 Water Agt Mash 14% 0% - 99%
Whirlfloc 31 Fining Boil 64% 9% - 100%
Irish Moss 23 Fining Mash 69% 0% - 100%
Calcium Chloride (dihydrate) 19 Water Agt Mash 16% 0% - 70%
Lactic acid 17 Water Agt Mash 73% 2% - 100%
Epsom Salt 16 Water Agt Mash 7% 0% - 37%
Chalk 14 Water Agt Mash 11% 0% - 39%
Baking Soda 12 Water Agt Mash 13% 0% - 40%
Calcium Chloride (anhydrous) 10 Water Agt Mash 11% 0% - 67%
Calcium Chloride (anhydrous) 8 Water Agt Mash 11% 0% - 43%

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