Old Ale Recipe

[bradsbrew]

Hi all about to make up an od ale tonight going to use the following

1kg light malt grain
0.25kg wheat grain
1.7kg ESB old ale
0.5kg dark malt extract
15g POR 60min
15g Fuggles 60min
10g Fuggles 20min
5g Cascade Flame out

Any suggestions.

Cheers Brad :chug:

 

[pmolou]

well i recently posted a recipe and still waiting to brew
as for advice i have no idea as i havent brewed one yet but giving this a go based of the yukon brewing artic red recipe
it was
moloughneys old ale
-------------------
Brewer: phil
Style: Old Ale
Batch: 23.00 LPartial Mash

Characteristics
---------------
Recipe Gravity: 1.063 OG
Recipe Bitterness: 30 IBU
Recipe Color: 11 SRM
Estimated FG: 1.016
Alcohol by Volume: 6.1%
Alcohol by Weight: 4.8%

Ingredients
-----------
Dark German Munich 1.00 kg, Grain, Mashed
caramalt morgans 1.00 kg, Extract, Extract
coopers Light malt extract 3.00 kg, Extract, Extract
carared 0.100kg
Kent Golding 15.00 g, Pellet, 5 minutes
Kent Golding 20.00 g, Pellet, 90 minutes
nelson sauvin 10.00 g, Pellet, 90 minutes

English Ale yeast 1028 1.00 unit, Yeast,

 

[Tony]

If your making a 23 liter batch the 1.7kg ESB old kit will have all the bitterness you need so drop the hops.

Whay you are doing is making a partial mash with a kit. The bit of malted barly you mash will repalce the sugars you usually add.

I would drop the dark malt extract........... thats stuff is grose IMO.

If you want to do a partial and hop it yourself......... use pale unhopped malt extract.

here is a rough promash report on a recipe that will work well

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 3.25
Anticipated OG: 1.045 Plato: 11.22
Anticipated EBC: 38.4
Anticipated IBU: 21.7
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
61.5 2.00 kg. Coopers LME - Light Australia 1.038 7
24.6 0.80 kg. Corn Sugar Generic 1.046 0
7.7 0.25 kg. Crystal 55L Great Britian 1.034 145
6.2 0.20 kg. Chocolate Malt Great Britain 1.034 900

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
16.00 g. Pride of Ringwood Pellet 10.00 18.6 45 min.
10.00 g. Fuggle Pellet 5.00 3.1 15 min.
16.00 g. Fuggle Pellet 5.00 0.0 0 min.


Yeast
-----

US-05



Steep your chocolate and crystal malt in a few liters of water at 60 to 70 deg to extract the sugars and colour. strain this into your initial malt mix and boil to steralise

Disolve 1 kg of malt extract in 14 liters of warer and boil hops as per schedule (plus the specialty grain mix).

disolve the remaining sugars and cool. If you do a mini mash with a kg of pils malt to replace the dex..... cool this too, and just dont use the dextrose.

strain the hops from it as you pour it to the firmenter..... a hop sock works wonders for this (craftbrewer)


top up with cold water and pitch yeast.

keep it at 18 to 19 deg.

will be great.

PS. I added the fuggle hops in at the end for you cause you had them in your origional recipe but if you put cascade anywhere near an aussie old ale i will hunt you down and make you pay! The beer doesnt need finnishing hops but if you want then its fine. Fuggle of EKG work well!

cheers

 

[bradsbrew]

Cheers for the advice Tony, had almost finished the brew when I read your reply but I had left the wheat out and I left the cascade in the freezer. I did however use the dark extract and light malt grain. I also used the POR and Fuggles as listed so I guess a good name for this one would be Old'n'Bitter. Used a yeast cake starter from some S-04. Thanks again will give that one you suggested a go for my next old.

Cheers Brad