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Old 10-12-2009, 01:04 PM   #1
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Default All-Grain - Old Ale (HBT 2009 Bronze)

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

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

Originally Posted by the_bird
Well, if you *love* it.... again, note that my A.S.S. has five pounds.
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Old 10-12-2009, 03:52 PM   #2
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sounds good - my 2005 barleywine is all gone so i need to get a replacement started.
thanks for the recipe.


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Old 10-08-2010, 04:26 AM   #3
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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.



Primary: Burned Mead
Secondary: Bourbon Barrel Porter
Bottled: More Bourbon Barrel Porter, New Pekin Common, Flat Tail Old Ale, Bad Monkey Banana Wine, Flanders Red, Pumpkin Ale
Drinking: Too Much
On deck: Something crazy to use up the 3+ pounds of hops sitting in my freezer

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Old 04-23-2011, 04:23 PM   #4
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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?



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Old 08-21-2012, 04:08 PM   #5
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How would you put this against the likes of Curmudgeon?


Kegged (1/3): Traditional Old Ale w/ Smith Bowman Bourbon
Kegged (2/3): English Barleywine with pineapple chunks & brown sugar
Kegged (3/3): Belgian blond w/ passion fruit and brett & lacto
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Old 07-22-2013, 02:03 AM   #6
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im enjoying a glass of Curmudgeon right now and am also wondering how this recipe compares. Im not a fan so much of barley wines, and am pretty sure the Curmudgeon is close if not spot on. I jus prefer the more oaky and bourbon flavor of it.

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Old 08-17-2014, 11:41 PM   #7
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Brewed this recipe today. Hoping for a Curmudgeonish outcome. Got a 78% efficiency. I used Maris Otter in place of the of Pale. Also, I used 1 lb of Brer Rabbit molasses in place of treacle and stirred it in at the beginning of the boil. For yeast to pitched WLP013 London Ale because it was rated a bit higher on tolerance. After three weeks I'm thinking for racking to secondary with some oak chips or shavings for a couple of weeks for that last little kick before kegging and enjoying.

Fingers crosses for a good outcome!

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