Old Ale (HBT 2009 Bronze)
 

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Blimey's Old Ale
Brewer: HopHed Brewhaus
Asst Brewer:
Style: Old Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
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Batch Size: 5.50 gal
Boil Size: 6.30 gal
Estimated OG: 1.094 SG
Estimated Color: 23.7 SRM
Estimated IBU: 49.4 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
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Amount Item Type % or IBU
1.00 lb Treacle (100.0 SRM) Extract 5.56 %
16.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 88.89 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2.78 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 1.39 %
0.25 lb Special B Malt (180.0 SRM) Grain 1.39 %
3.00 oz Goldings, East Kent [4.00 %] (60 min) Hops 28.2 IBU
1.50 oz Fuggles [5.00 %] (60 min) Hops 15.9 IBU
1.00 oz Fuggles [5.00 %] (15 min) Hops 5.3 IBU
0.33 oz Burton Water Salts (Mash 60.0 min) Misc
1.00 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs English Ale (White Labs #WLP002) Yeast-Ale


Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 17.00 lb
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Single Infusion, Full Body
Step Time Name Description Step Temp
60 min Mash In Add 3.06 gal of water at 176.0 F 155.0 F

sounds good - my 2005 barleywine is all gone so i need to get a replacement started.
thanks for the recipe.

Brewed this back in early May and have just entered it in the Arkansas State Fair competition. I'll let you know how it does, but I have high hopes. This is an excellent recipe and a great example of what an old ale should be.

Terje

I am thinking about brewing this today and pitching on a Wyeast 1968 cake. I have never done this before before but do I need to worry considering this yeast recommends a diactyl rest?

How would you put this against the likes of Curmudgeon?