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Old 04-08-2013, 11:56 PM   #1
Cposten
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Default How to make an old ale

Decided I want to try to make an old ale. I know it's a lot of pale malts of the English kind but was wondering what caramel or specialty malts I should use and what %of the bill. Adjuncts? Any pointers and tips appreciated. Thanks.

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Old 04-09-2013, 01:00 AM   #2
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Chocolate malt, no more than 5%, crystal 80- 120, somewhere in the 5-10% range, some throw in peated malt, but I would go really low with that, if any at all. Using a couple different crystal malts would be good as well, like 40 and 120 or something. A lot of recipes use molasses and/or brown sugar as well, I'd go with 8-16 oz in a 5gall batch with those. I would stay around 75% base (marris otter or golden promise for this style) and 25% specialties/sugars.

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Old 04-09-2013, 01:11 AM   #3
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I made a pretty kickass big old ale that I am drinking right now.

Recipe: Time Byder
Brewer:
Asst Brewer:
Style: Old Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 3.09 gal
Post Boil Volume: 2.34 gal
Batch Size (fermenter): 2.00 gal
Bottling Volume: 2.00 gal
Estimated OG: 1.072 SG
Estimated Color: 18.5 SRM
Estimated IBU: 41.2 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 81.6 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 1 90.7 %
2.1 oz Amber Malt (22.0 SRM) Grain 2 2.4 %
2.1 oz Chocolate Malt (350.0 SRM) Grain 3 2.4 %
4.0 oz Treacle (100.0 SRM) Extract 4 4.5 %
1.00 oz Goldings, East Kent [5.00 %] - Boil 60.0 Hop 5 41.2 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124 Yeast 6 -


Mash Schedule: Single Infusion, Medium Body, Batch Sparge

It took about 6 months of aging to start tasting really good. If you want something that would be done a bit sooner, try this:

Recipe: Winter Warden
Brewer:
Asst Brewer:
Style: Old Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 6.21 gal
Post Boil Volume: 5.46 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.063 SG
Estimated Color: 17.3 SRM
Estimated IBU: 38.5 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.6 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
10 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 1 80.8 %
1 lbs Amber Malt (22.0 SRM) Grain 2 8.1 %
12.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 6.1 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 4.0 %
2.1 oz Chocolate Malt (350.0 SRM) Grain 5 1.1 %
1.00 oz Target [11.00 %] - Boil 60.0 min Hop 6 38.5 IBUs
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124. Yeast 7 -


Mash Schedule: Single Infusion, Medium Body, Batch Sparge


I haven't brewed that one yet, but I am sure it would be a very nice winter warmer type ale.

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Old 04-09-2013, 01:33 AM   #4
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I need to find treacle, I've wanted to brew with it, but can't find it. Would like to do an English barley wine with it.

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Old 04-09-2013, 01:40 AM   #5
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No peated malt. That **** is nasty.

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Old 04-09-2013, 01:44 AM   #6
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Quote:
Originally Posted by urbanmyth View Post
No peated malt. That **** is nasty.
I agree, I don't know why they put it in beer at all
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Old 04-09-2013, 02:05 AM   #7
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Not even Scotch ale brewers in Scotland use it.

I love it in whisky, just not in beer.

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Old 04-09-2013, 04:26 AM   #8
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Quote:
Originally Posted by meltroha View Post
I need to find treacle, I've wanted to brew with it, but can't find it. Would like to do an English barley wine with it.
If memory serves, treacle is either the same as molasses, or so similar that perceived differences in flavor are not from a different product type, but differences in brands.

That being said, there is really light treacle that is lighter than "standard" molasses, and I've also seen treacle as dark as blackstrap (which of itself seems to not be standardized).
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Old 04-09-2013, 03:18 PM   #9
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Awesome. Thanks for all the help. Agree about the peated. Used 4oz in a brown ale, needless to say they weren't gone very fast and I still have the 12oz of peated laying in a airtight bag in my basement.

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Old 04-10-2013, 01:12 AM   #10
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Quote:
Originally Posted by meltroha
Chocolate malt, no more than 5%, crystal 80- 120, somewhere in the 5-10% range, some throw in peated malt, but I would go really low with that, if any at all. Using a couple different crystal malts would be good as well, like 40 and 120 or something. A lot of recipes use molasses and/or brown sugar as well, I'd go with 8-16 oz in a 5gall batch with those. I would stay around 75% base (marris otter or golden promise for this style) and 25% specialties/sugars.
One more thing. When should I add said sugars (molasses, brown sugar). Used honey once to boost a porter OG but was post boil and there was really no honey taste.
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