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Old 06-12-2008, 01:34 AM   #1
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Default Old Ale Questions

I am working on my Christmas Old Ale.

Christmas Old Ale

12 pounds maris otter pale malt
2 pounds Munich malt (bring out malt flavor)
1 pound Crystal 80 l (add some complexity and color; raisin and plum notes)
1/4 pound chocolate (color)
Mash @154 for 90 minutes
1.5 oz 5% Fuggles (60 min)
1 oz sweet orange peel (15 minutes)
1 lb Dark Sugar (15 minute for a rum flavor)
2 whole cloves cracked (5 minutes)
1 cinamon stick (5 minutes)

Ferment with Nottingham at 70 degree for 21 days with cinnamon stick in primary


Questions:

1. Any suggestions on the recipe? I want a very complex beer, but not too complex that the flavors do not mesh.

2. I planned to move to a secondary for at least a month if not several months. I have read on here where some people let their beer stay in the primary to clear. Has anyone done this for an extended amount of time?

3. Would it be better to go straight to bottle after primary? (as much as it hurts, I am not kegging this beer since I plan to give some away and take places. I hate bottling.)

4. I have Pacman yeast also. Would it do well with this style of beer?

5. Is dark sugar just dark belgian candi sugar? I stole the idea from another person


6. I will have to mash in two containers since I only have a 5 gallon round gott and a 3 gallon round gott. Should I split the batch with the grains mixed well or should I mash certain grains together in each gott? I batch sparge so I plan to stagger the time so I can lauter all in my 5 gallon.

7. What potential problems do you see specifically with this style of beer? This should be the biggest beer I have brewed in both gravity and malt.

Pick a question if you want and answer. I figured it will be easier to refer back to them that way.



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Old 06-12-2008, 01:58 AM   #2
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I don't know if this will help, it just occurred to me.

http://madfermentationist.blogspot.com/

He's been on basic brewing a couple times and I think he's a friend of Landhoney's



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Old 06-12-2008, 02:01 AM   #3
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Thanks!

I ran my recipe through Recipator and it seems it will be underhopped and very alcoholic. I guess it could kick st. nick's arse. I will take suggestions on it and make changes.

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Old 06-12-2008, 02:05 AM   #4
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Quote:
Originally Posted by Hoosierbrewer View Post
Thanks!

I ran my recipe through Recipator and it seems it will be underhopped and very alcoholic. I guess it could kick st. nick's arse. I will take suggestions on it and make changes.
do you want it so underhopped? 1.5 ounces of fuggles does seem a little light for all those fermentables....

It seems like it would come out like an overly sweet soda pop

I'd at least try for some high AA bittering hops, like Galena (my new favorite) at 60...
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Old 06-12-2008, 02:07 AM   #5
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Byo's got a great article on old ales.

http://www.byo.com/feature/1217.html

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Old 06-12-2008, 02:08 AM   #6
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take a look at this.

http://madfermentationist.blogspot.com/2007/08/funky-old-ale-1st-tasting.html

His hoplist is 2.00 oz. Goldings - E.K. @5.5% AA, 115 minutes
.25 oz. Czech Saaz @2.5% AA, 115 minutes

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Old 06-12-2008, 02:08 AM   #7
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I was going to adjust up to 2.5 ounces of fuggles or try something new. I have never used Galena.

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Old 06-12-2008, 02:09 AM   #8
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Quote:
Originally Posted by Revvy View Post
Byo's got a great article on old ales.

http://www.byo.com/feature/1217.html
I used some of the ideas from the article. I have it on my nightstand and I plan to review again tonight. I read it a few weeks ago.
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Old 06-12-2008, 02:12 AM   #9
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I was going to adjust up to 2.5 ounces of fuggles or try something new. I have never used Galena.
I use it in my Brown Ale.

Quote:
DESCRIPTION: Galena is the most "mellow" hop of the high-alpha varieties, and has replaced Cluster as the most widely grown US hop. The bitterness is clean and well balanced. Great general-purpose bittering hop.

Also known as Eroica. 10 to 14% alpha acid. Citrusy. Good for Ale, porter, stout, ESB, bitter.
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Old 06-12-2008, 02:14 AM   #10
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Quote:
Originally Posted by Revvy View Post
take a look at this.

http://madfermentationist.blogspot.com/2007/08/funky-old-ale-1st-tasting.html

His hoplist is 2.00 oz. Goldings - E.K. @5.5% AA, 115 minutes
.25 oz. Czech Saaz @2.5% AA, 115 minutes
Interesting I like his notes through the process. I want to explore his site more.


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