the_menace
Member
Hi!
I have been playing around with this recipe for an Old Ale - and have plans to brew it in a couple of weeks. Just wanted to get some feedback from the large field on this forum, so here goes.
Looking for a fairly caramelly, toffeey, chocolatey old ale, with some sweetness, but not clogging. Thats why I use a fair amount of crystal malts, but counter that with a low mash temp. I and small amount of roasted malts for complexity and a faint roasted / chocolatey taste. I'm very uncertain about the amount and blend of amber, brown and pale chocolate. I do not want the beer to come across as overly toasty / roasty. I plan on lagering this beer for apx 12 months before consumption.
Boil Size: 30,00 l
Post Boil Volume: 27,00 l
Batch Size (fermenter): 24,00 l
Bottling Volume: 23,00 l
Estimated OG: 1,080 SG
Estimated Color: 38,1 EBC
Estimated IBU: 53,5 IBUs
Brewhouse Efficiency: 75,00 %
Est Mash Efficiency: 81,5 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
6,50 kg Pale Malt, Maris Otter (5,9 EBC) Grain 5 79,3 %
0,60 kg Caramel/Crystal Malt - 40L (78,8 EBC) Grain 6 7,3 %
0,60 kg Caramel/Crystal Malt - 80L (120,0 EBC) Grain 7 7,3 %
0,10 kg Amber Malt (125,0 EBC) Grain 8 1,2 %
0,10 kg Brown Malt (128,1 EBC) Grain 9 1,2 %
0,05 kg Chocolate Malt (689,5 EBC) Grain 10 0,6 %
0,25 kg Molasses (157,6 EBC) Sugar 11 3,0 %
80,00 g Goldings, East Kent [5,80 %] - Boil 60,0 Hop 12 53,5 IBUs
0,40 tsp Irish Moss (Boil 10,0 mins) Fining 13 -
1,59 tsp Yeast Nutrient (Boil 0,0 mins) Other 14 -
1,0 pkg London Ale (White Labs #WLP013) [35,49 m Yeast 15 -
Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 8,20 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 20,73 l of water at 70,6 C 64,4 C 75 min
Mash Out Add 13,27 l of water at 95,4 C 75,6 C 10 min
Sparge: Fly sparge with 4,26 l water at 75,6 C
Notes:
I have been playing around with this recipe for an Old Ale - and have plans to brew it in a couple of weeks. Just wanted to get some feedback from the large field on this forum, so here goes.
Looking for a fairly caramelly, toffeey, chocolatey old ale, with some sweetness, but not clogging. Thats why I use a fair amount of crystal malts, but counter that with a low mash temp. I and small amount of roasted malts for complexity and a faint roasted / chocolatey taste. I'm very uncertain about the amount and blend of amber, brown and pale chocolate. I do not want the beer to come across as overly toasty / roasty. I plan on lagering this beer for apx 12 months before consumption.
Boil Size: 30,00 l
Post Boil Volume: 27,00 l
Batch Size (fermenter): 24,00 l
Bottling Volume: 23,00 l
Estimated OG: 1,080 SG
Estimated Color: 38,1 EBC
Estimated IBU: 53,5 IBUs
Brewhouse Efficiency: 75,00 %
Est Mash Efficiency: 81,5 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
6,50 kg Pale Malt, Maris Otter (5,9 EBC) Grain 5 79,3 %
0,60 kg Caramel/Crystal Malt - 40L (78,8 EBC) Grain 6 7,3 %
0,60 kg Caramel/Crystal Malt - 80L (120,0 EBC) Grain 7 7,3 %
0,10 kg Amber Malt (125,0 EBC) Grain 8 1,2 %
0,10 kg Brown Malt (128,1 EBC) Grain 9 1,2 %
0,05 kg Chocolate Malt (689,5 EBC) Grain 10 0,6 %
0,25 kg Molasses (157,6 EBC) Sugar 11 3,0 %
80,00 g Goldings, East Kent [5,80 %] - Boil 60,0 Hop 12 53,5 IBUs
0,40 tsp Irish Moss (Boil 10,0 mins) Fining 13 -
1,59 tsp Yeast Nutrient (Boil 0,0 mins) Other 14 -
1,0 pkg London Ale (White Labs #WLP013) [35,49 m Yeast 15 -
Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 8,20 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 20,73 l of water at 70,6 C 64,4 C 75 min
Mash Out Add 13,27 l of water at 95,4 C 75,6 C 10 min
Sparge: Fly sparge with 4,26 l water at 75,6 C
Notes:
