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Old 12-09-2011, 07:44 PM   #1
rexbanner
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Default Multiple - Partigyle Old Ale / Best Bitter

Recipe Type: All Grain
Yeast: Nottingham
Yeast Starter: No
Additional Yeast or Yeast Starter: Yes
Batch Size (Gallons): 3.5
Original Gravity: 1.094
Final Gravity: 1.018
IBU: 65
Boiling Time (Minutes): 90
Color: 19.6 SRM
Primary Fermentation (# of Days & Temp): 30
Additional Fermentation: Age one year
Tasting Notes: Tastes very promising at one month after production.

Ingredients:
------------
Amt Name Type # %/IBU
10 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 83.3 %
1 lbs 8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 12.5 %
8.0 oz Molasses (80.0 SRM) Sugar 3 4.2 %
1.25 oz Nugget [13.00 %] - Boil 60.0 min Hop 4 65.2 IBUs
1.0 pkg Nottingham Yeast (Lallemand #-) [23.66 m Yeast 5 -

This beer is a little too big for an old ale but I am very excited about it. It is meant to be an American old ale, and is very well suited to partigyle. If you change the volume of this recipe to 5.25 gallons, the first 1.75 of runnings will be this beer. The next 3.5 will make a very nice bitter. At one month after brewing, this beer tasted full and quite bitter. Absolutely no harsh alcohol, this beer tastes rich and not at all like how big it really is. I would be perfectly happy to drink it right now, but I am confident that after a year the caramel malt and high bitterness will diminish and blend to make a truly great beer. I also added Orval dregs to one gallon of this.

The next time I brew this, I am going to switch to all American malts by replacing the Maris Otter with Briess Pale Ale malt. The molasses instead of black treacle is another Americanization. I used Northern Brewer in the last recipe, but I'll be using Nugget next time because I plan on growing some next year.

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