Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Strong Ale > All-Grain - 11-11-11 Gun Stock Ale (Old Ale) *Official Recipe*

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Old 12-04-2010, 04:10 AM   #51
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Oh, and everyone likes photos right? Here's a color update.

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Old 12-07-2010, 04:19 PM   #52
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I've got my old ale in the primary still and will rack to secondary to add my oak cubes in the next week or so. I've read that I can soak my cubes in wine, bourbon, port, etc. To reduce the new oak flavor, changing out the liquor every 3 days or so.

I'm wondering if I should soak the cubes in liquor and if so, which? Thanks!

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Old 12-20-2010, 06:11 AM   #53
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I know I'm late to the party, but I just brewed this tonight. In the spirit of individualizing a group recipe, I'll be aging with cherry wood instead of oak, because I live in the woods and have a gajillion scrub cherry trees available to me. I won't be bugging it though, WLP028 for me.

Cheers!

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Old 12-20-2010, 09:52 AM   #54
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Quote:
Originally Posted by KingBrianI View Post
Oh, and everyone likes photos right?
There's my Rogue glass. Haven't seen it since having a crowd here for Thanksgiving.
I'll PM my address.








Oh, and nice color on the Old Ale. Mine hit 4 weeks yesterday, but I haven't taken a sample. Too much krausen crud on the carboy walls to see if it's dropped or if the Brett is working. Plan to transfer sometime this week. Looking forward to seeing (tasting) how it's been doing.
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Old 12-27-2010, 05:12 PM   #55
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I'm a little confused on what I should be putting in to beer smith. Should I be using a starting boil volume in beer smith of 8.5 gallons to compensate for the first runnings boil (is this a decoction?) so that it will compute by mash correctly?

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Old 12-27-2010, 06:47 PM   #56
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I'm a little confused on what I should be putting in to beer smith. Should I be using a starting boil volume in beer smith of 8.5 gallons to compensate for the first runnings boil (is this a decoction?) so that it will compute by mash correctly?
I just put the recipe in my software to make 7 gallons of wort. I still boiled off the first runnings to about a half gallon and my brew pot had 6.5 gallons of the remaining runnings in it. I knew that I would not lose any sugar from the caramelization, so there really wasn't any benefit in trying to put the preboil volumes in correctly. Basically, the way I look at it, the recipe will yield the same OG whether you go for 8.5 run-off with caramelization or whether you just run-off 7 gallons for a single boil. Either way, it's not a decoction. That's something different.
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Old 01-03-2011, 04:24 AM   #57
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I'm planning two big beers to brew in the upcoming month or two to have ready for Christmas next year. One is an English Barleywine and I'm not sure what the other will be, but this sounds tempting. I don't want to mess with bugs just yet, so what yeast strain/recipe change would be recommended ? I have Thames Valley I and London Ale III on hand. Altough more "pedestrian", all the beers that were higher gravity that I've fermented with S-33 have come out very, very good and not Belgianesque in the slightest.

I'd be willing to give/swap bottles of the "virgin" stuff with Canadian homebrewers for comparison if I decide to roll with it.

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Old 01-17-2011, 03:36 PM   #58
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Brewed 5 gallons of this on Saturday. Couldn't find treacle locally so I went with organic unsulfered molasses, and swapped the Target out for equal IBUs of Horizon and Magnum (because it's what I had on hand).

Currently has a really nice krausen on it. Can't wait to see what it's like in a year!

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Old 01-25-2011, 04:44 PM   #59
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I'm going to be brewing this up over my vacation next week. Thinking about mixing 6oz unsulphured molasses and 2oz vanilla corn syrup to get the right blend in substitution for the treacle.

Also, kind of wondering how to do the reduction here. Do I take all the runnings from my grist and boil that down to 2 quarts and then fly sparge with 6.5 gallons of water?

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Old 02-03-2011, 06:23 AM   #60
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I almost have everything ready to go for brew day next Wednesday. I'm stoked!

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