Burton Old Ale

  • Thread starter Jovial_Monk
  • Start date
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come a Sunday in May or June
two brewers, two systems, a buttload of malt

Burton Old Ale, an Old recipe, all malt

OG 1145

Getting this brewed will be a challenge! Woo! Very likely some champagne yeast to attenuate fully

This beer will be racked into my Am oak wooden keg and left to rest there for 6 months. Should oxidise some, become a bit vinous (winelike) Tannin will be minimal, but anyway this beer will be able to handle a bit of tannin without breaking into a sweat.

Sometime next year, a Newcastle Brow Ale done the oldfashioned way: a strong ale aged 3 months, blended with a young weaker ale. this stuff will rule!

Jovial Monk
do we get to look at the recipe jm?

big d
32K pale ale malt (maris otter)
290g fuggles, one bittering addition

makes 25L of the BOA, and 35l of a OG 1070 Ale

20g goldings as dryhop in cask (wooden cask, YEAH!)

look here: http://au.groups.yahoo.com/group/ozkitbeers/messages/ for a lengthy msg discussing some of the practical problems. It shd appear soon

jovial Monk
the site wants me to sign up.
sorry jm im not going down that path again.too many bugs last time

big d
OK this is the post:

On a first rough working out, I reckon the BOA will need 32k of pale
malt and 290g Fuggles + 20g Goldings for dryhopping in cask.

That will give 25l of the BOA and 50L of the smaller 1070 Ale
likely will collect a bit more of the first beer and a bit less of the
second--I will need to work out HM wort is retained in the hops (or we
strain and rinse the hops as they used to do it a while ago.)

Want 20L to go into the wooden keg and 2-3L bottled for topping up. I
usually collect only like 35L of the second beer, it is thus stronger
& richer and no probs of getting tannins from oversparging.

Not gonna step mash that lot, reckon 1 tbsp of malic acid to help drop
mash pH? be nice if it could be overnight mashed: OG 1145 FG 1038 will
drink like Golden Syrup! Good mash pH of 5.3 or near to that, long
mash and mash temp of like 67C will help the Ale attenuate a bit more
than the rule of thumb 1039.

This will be some work but wil be fun! and a real winter warmer.
brewers droop guaranteed! 15.4% alcohol or near that! 1728 Scottish as
that can work well with big beers and cool temps (and I will want to
keep the ferment temps cool) Halfway down a couple packets Nottingham
and maybe a packet (11g) champagen yeast in cask.

this is gonna ROCK!


Also, the other guy brewing this has a pH meter and phosphoric acid.
thanks for the post jm
good stuff
woohoo 15.4% :blink:
isnt this considered more of a "malt liquor" drink rather than a beer?
malt likka? Wash your mouth out with brewers detergent child!


download and read the BJCP guidelines
then grovel for forgiveness

This is an esteemed barleywine, a true ale!

Jovial Monk
so now ale gets called barleywine??:huh:
what the....
enjoy the wine and i will enjoy the beer :mellow:
Barleywine is a term for beers of wine strength (strength of wine but made from barley.) I say beers, it does not seem to be applied to lagers.

It is a category made of elastic! Smithwick (brewers of Kilkenny ale) also brew a 6% beer they call a barleywine. . .

Typically, 10%+ is barleywine territory. Now, is RIS a barleywine? Has the alcohol, is way different to other BW strength beers. I class it as a BW, is an ale of the requisite strength, some differ.

That's life kiddies, lots of grey, little black and white

Now, a malt likka is a medium strength LAGER of like 6% alcohol, different to the other exquisite rice beers made in the land of the free in strength, color (tends to be a bit darker) and most importantly IT HAS SOME FLAVOR! WOW!

12A. English-style Barleywine
Moderate to intense fruitiness; presence of hops (English varieties) may range from mild to assertive. A caramel-like aroma is often present.

Color may range from rich gold to very dark amber or even brown. Often has ruby highlights. May have low head retention.

Fruity, with a great intensity of malt. Hop bitterness may range from just enough for balance to a firm presence; balance therefore ranges from malty to bitter. Some oxidative flavors may be present, and alcohol should be evident.

BJCP guidelines
Note the Flavor. Fruity?? Hey this sounds like that Banana beer TDA brought back from pommy land.

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