Old Ale

[pmolou]

Getting inspiartion and working off recipes from mac's sassy red and yukon brewing artic red and a bock ( kinda wanted to brew all of them but not enough time or bottles)

any advice i really like mac's sassy red and holgate mt macedon etc so after a similar but stronger beer


moloughneys old ale
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Brewer: phil
Style: Old Ale
Batch: 23.00 LPartial Mash

Characteristics
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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

Kent Golding 15.00 g, Pellet, 5 minutes
Kent Golding 20.00 g, Pellet, 60 minutes
nelson sauvin 10.00 g, Pellet, 60 minutes

English Ale yeast 1028 1.00 unit, Yeast,

Notes
-----
Recipe Notes:
munich malt is double decoction mashed for 90 minutes
with protein rest @ 40c (10 minutes)
1/3 mash pulled and hit strike temp at 68c for 15 minutes then brought to boil for 15 minutes
then put back in to make whole mash hit 68c
procedure repeated to hit 75c and mash-out

wort strained into boil and bittering hops added @60mins
add aroma hops then cool and add to fermenter@5mins

any advice appreciated :icon_cheers:

 

[dr K]

Just single mash the munich
The idea of a decoction mash is to bring up the malt in a predominatly pale malt mash, tradtionally it was different but thats another story.
Munich 2 , dark german munich is already full of malty goodness and the decoction will at best do nothing and likely detract from exactly the character you are after.

K

 

[bradsbrew]

Hi Phil,

Not sure but I think the Macs sassy red uses saaz hops.

Cheers Brad

 

[pmolou]

yes i relise that the mac's sassy red uses b saaz but i'm using the hop schedual of the artic red yukon brewing
well i guess not doing a decotion mash will save time so thats good will it still produce melanoidens though? should i add some carared or melanoiden malt(say 200g) ? and lower the munich to 700

 

[Thirsty Boy]

I reckon I'm with K on this one - there are plenty of melanoidins in the munich anyway.

Perhaps - and this is only speculation - you might be better served by taking a bit of the extract, making up a strong (say 1.01) wort out of it, and boiling it down to half its volume in a nice vigorous way. That would develop plenty of melanoidins and would be doing something in the same realm as a traditional decoction, which is taking an inherently pale product and forcing it to become "maltier" - rather than messing with a product that is already plenty malty.

or just not worrying about it and either just doing a standard mash or simply upping the proportion of munich if you are really worried about it.

Are you after redness? I'm no red ale expert, but there doesn't seem to be much in there thats going to give redness. Unless its the caramalt extract??

TB

 

[pmolou]

i dont really care that much about colour more the flavour i'm after i'm basing my recipe mainly on this

http://www.byo.com/recipe/1375.html

and also this MACS sassy red

Stated grain bill as:


60% NZ Cellar malt
20% Australian caramalt
1.5% English chocolate malt - which is the only English malt used
And the rest is made up of two types of crystal malt. (maybe carared)
30 EBU

and then contemplated upping the munich+ decoction mash to give a more melanoiden rich beer


In a senteance i'm after a well balanced flavoursome beer which artic red claims to be with some melanoiden notes

so i've decided i'm defidently not doing a decoction mash but am still contemplating whether i should add melanoiden malt or carared or will the munich take care of this

I think i've totally confused myself haha and might end up better just doing the artic red recipe