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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > The OFFICIAL 11-11-11 Old Ale Thread - The HBT Anniversary Series
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Old 10-14-2010, 05:59 PM   #21
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Originally Posted by camiller View Post
Whoo hoo, I am also ready for this! My LHBS just ordered the 9097-PC. Bear in mind that Brett alone doesn't make it bugged, Brett is after all another yeast, a "non-spore forming genus of yeast in the family Saccharomycetaceae" according to wikipedia. Anyone have any thoughts on how Lacto/Pedio might effect the outcome? I'm thinking of maybe adding Lacto to a version of this for a Flanders Brown 'ish version.
Pedio might not be recommended unless you're willing to let it age for at least another year, imo, unless you're kegging. Pedio will eat through quite a bit more than Brett / Sacc will alone. I'd say you'll get the gravity very close to 1.000 and you'll have a ton of non-Sacc fermentables in there for Pedio... But someone else with a little more experience can weigh in.

Lacto would give it an acidic twang that may or may not be welcomed. Ryan and I did a beer where I sour mashed a bit (as in 2 gallons I think) of the wort before boiling it. Lacto came through strong! I would imagine it to be a lot less active as I think it dies out in the presence of only a little alcohol...

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Old 10-14-2010, 07:10 PM   #22
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This recipe would be pretty easy to convert to a partial mash, but since it's been so long since I've done partial mashes I'll let someone with more recent experience do it. But I imagine it would be along the lines of mashing the 0.75 lbs amber malt and the 0.75 lbs of brown malt with a couple of pounds of maris otter. Then you could use that wort for the kettle caramelization and make up the rest of the fermentables in the kettle with light DME.

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Old 10-14-2010, 07:22 PM   #23
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I was planning on brewing a partigyle next anyways, but I'm not too keen on the bret. Anyone have a good third coast clone? LOVE that stuff.

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Old 10-14-2010, 07:26 PM   #24
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If a PM recipe is developed I'll try this once my fermenting closet is done (temps swinging too wildly right now).

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Old 10-14-2010, 07:26 PM   #25
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I've wanted to do one of these beers since I started reading about brewing and, now that I have enough experience and have many all grain beers under my belt, I think I'm going to try my hand at this one. It'll be really cool to exchange some beers with you guys.

I've also never made a bugged beer or even added oak to a beer, so this should be interesting!

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Old 10-14-2010, 07:38 PM   #26
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Partial Mash Recipe (or at least something to get you close):
11/11/11 (PM)
Old Ale


Type: All Grain
Date: 9/21/2010
Batch Size: 6.00 gal
Brewer: TRASK
Boil Size: 7.00 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
6.00 lb Light Dry Extract (8.0 SRM) Dry Extract 48.00 %
0.50 lb Treacle (100.0 SRM) Extract 4.00 %
4.50 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 36.00 %
0.75 lb Amber Malt (22.0 SRM) Grain 6.00 %
0.75 lb Brown Malt (65.0 SRM) Grain 6.00 %
2.00 oz Target [11.00 %] (60 min) Hops 51.3 IBU



Beer Profile

Est Original Gravity: 1.073 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.019 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 7.11 % Actual Alcohol by Vol: 0.65 %
Bitterness: 51.3 IBU Calories: 43 cal/pint
Est Color: 15.2 SRM Color: Color

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Old 10-14-2010, 07:46 PM   #27
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This sounds like a ton of fun and a great recipe. I have never brewed an Old ale and I have never caramalized anything. Can someone make sure that I have the caramlization thing correct? I am going to mash 60 min at 158F, collect 2 gal of the first runnings and boil down to 1-2 qts. Complete the first runnings, sparge and add the boiled down runnings to the first and final runnings and bring all wort to a boil as normal. Does that sound about right?

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Old 10-14-2010, 07:48 PM   #28
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Whats with the wild swing between est and measured gravity/alcohol on that pm recipe? Is that normal? .65% doesn't sound like a beer I'd want to brew lol. Or does that have something to do with the brett?

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Old 10-14-2010, 07:49 PM   #29
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I got 1.078 with these fermentables at 77% efficiency for a partial mash. You could just caramelize the partial mash and then add the caramelized wort to the extract boil. If this looks good I can put it in the recipe thread.


Fermentables for Partial Mash
UK Pale Ale Malt 2lb 0oz (16.7 %) In Mash/Steeped
UK Amber Malt 12.00 oz (6.3 %) In Mash/Steeped
UK Brown Malt 12.00 oz (6.3 %) In Mash/Steeped
Extract - Light Dried Malt Extract 8lb 8oz (70.8 %) Start Of Boil
Sugar - Treacle 8.00 oz (3.0 %) Start Of Boil

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Old 10-14-2010, 07:50 PM   #30
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Quote:
Originally Posted by skeeordye11 View Post
Partial Mash Recipe (or at least something to get you close):
11/11/11 (PM)
Old Ale


Type: All Grain
Date: 9/21/2010
Batch Size: 6.00 gal
Brewer: TRASK
Boil Size: 7.00 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
6.00 lb Light Dry Extract (8.0 SRM) Dry Extract 48.00 %
0.50 lb Treacle (100.0 SRM) Extract 4.00 %
4.50 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 36.00 %
0.75 lb Amber Malt (22.0 SRM) Grain 6.00 %
0.75 lb Brown Malt (65.0 SRM) Grain 6.00 %
2.00 oz Target [11.00 %] (60 min) Hops 51.3 IBU



Beer Profile

Est Original Gravity: 1.073 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.019 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 7.11 % Actual Alcohol by Vol: 0.65 %
Bitterness: 51.3 IBU Calories: 43 cal/pint
Est Color: 15.2 SRM Color: Color
Thanks! I added a link to this post in the original post.

Quote:
Originally Posted by Jason_Merritt View Post
This sounds like a ton of fun and a great recipe. I have never brewed an Old ale and I have never caramalized anything. Can someone make sure that I have the caramlization thing correct? I am going to mash 60 min at 158F, collect 2 gal of the first runnings and boil down to 1-2 qts. Complete the first runnings, sparge and add the boiled down runnings to the first and final runnings and bring all wort to a boil as normal. Does that sound about right?
You got it! It's probably best to run off the rest of the 1st runnings and your second runnings into another kettle if you can so it's not mashing for however long you take to boil down the 2 gallons of first runnings. It's probably a good idea to bring the rest of the first runnings and the second runnings up above 170 F once they are run off to denature the enzymes so it doesn't continue to break down the sugars. If you have 2 burners and will be boiling down the first runnings at the same time as you are bringing the rest of the runnings to a boil, don't worry about that.
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