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#85:  Old Ale (Old Ale)
  • Haven't come up with a name yet.
Chris Swingley 
5-Mar-2010

Recipe (for 5 gallons final volume)
14.5 pounds (95%) Gambrinus Organic Pale Malt
8 ounces (3%) Briess Special B Malt
3 ounces (2%) Breiss Chocolate Malt

1 ounce   Chinook whole hops, 13.0% AA (60 minutes)
1 ounce   U.S. Fuggle whole hops, 5.0% AA (15 minutes)
1 ounce   U.S. Fuggle whole hops, 5.0% AA (first wort hop)

  • Wyeast 1056 American Ale, pitched at 68°F
  • Starter: Pitched onto yeast cake from previous recipe (Crazy Kittens Porter)
  • Aeration: Drill aerator for two minutes after pitching

Water
  • Fairbanks city water
  • 39.5 quarts  water treated with:
    •  1 Campden tablet. Removes chlorine ion and chloramine, reduces oxidation
  • 19 quarts mash water treated with:
    • 3 ml 88% Lactic Acid.

Mash
  • 19 quarts water @ 166°F, grist ratio of 1.25 quarts:pound @ 152°F (Held 90 minutes)

Sparge
  • 20.5 quarts water @ 180°F, drain

Boil
  • Boiled 7.1 gallons for 90 minutes to yield 5.5 gallons wort

Fermentation
  • Primary: bucket, 7 days, 68°F, Temperature range 68 - 70 F
  • Secondary: keg, 14 days, 65°F

Packaging
  • Kegged at 8 psi, 50°F (1.8 volumes CO2)
  • Conditioned for 8 weeks
  • Ready to drink on 20-Jun-2009

Properties
Starting Gravity: 1.065 Final Gravity: 1.016
Original Extract: 15.9°plato Apparent Extract: 4.1°plato
Real Extract: 6.35°plato
Alcohol: 6.5% by volume (5.0% by weight)
Apparent Attenuation: 74.3% Mash Efficiency: 57%
Bitterness: 47 IBU Color: 17 SRM
BU:SG: 0.72 BV: 1.52

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