All-Grain - Old Ale (HBT 2009 Bronze)

ohiobrewtus · 10-12-2009, 01:04 PM

Recipe Type: All Grain
Yeast: WLP002
Yeast Starter: 2 qt
Additional Yeast or Yeast Starter: none
Batch Size (Gallons): 6
Original Gravity: 1.094
Final Gravity: 1.018
IBU: 49.4
Boiling Time (Minutes): 60
Color: 23.7
Primary Fermentation (# of Days & Temp): 3 weeks @ 63F
Additional Fermentation: none
Secondary Fermentation (# of Days & Temp): 1 year @ 63F
Tasting Notes: see below

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
--------------------------
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:
------------
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
----------------------------
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

**rod** · 10-12-2009, 03:52 PM

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

**Stratotankard** · 10-08-2010, 04:26 AM

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

barleywade · 04-23-2011, 04:23 PM

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?