Hey all, I was hoping you guys could give me some feedback/suggestions on this recipe. Its my first old ale.
My intentions are to create a full bodied beer that fits best as an Old Ale, but dabbles in a bit of Porter, without getting too much of a roasty flavor. I'm going for a dark brown color, rich, creamy mouth feel, and a sweet, but not overpowering, flavor. Minimal bittering, just to keep the beer in balance.
9lb Marris Otter
1lb Caramel 80
1/2lb Flaked Oats
1/4lb Carafa 2
1/4lb Chocolate Malt
1lb Light DME (late boil addition)
1/2lb Corn Sugar (late boil addition)
1 1/2oz Willamette @ 60
1 1/2oz Willamette @ 15
Mash at 1:1 ratio for 60 min at 156
Double batch sparge at 170
Yeast is White Labs English Ale
Once primary fermentation is over, I'm going to add 2 oz of bourbon soaked oak cubes, the bourbon they were soaking on, and a few split vanilla beans. I'll soak those for a few weeks until I've got fridge space to bottle.
The Corn Sugar is a hold over from successful english bitter recipes i've made, and the DME is mostly there to up gravity. My MLT is a converted 5 gallon gott cooler, and I run out of space pretty quickly in it. At 1:1 mash ratio, I can probably get away with adding a pound or two more base grain, but I'm undecided.
Anyways, please provide some feedback, suggestions for improvement, etc.
My intentions are to create a full bodied beer that fits best as an Old Ale, but dabbles in a bit of Porter, without getting too much of a roasty flavor. I'm going for a dark brown color, rich, creamy mouth feel, and a sweet, but not overpowering, flavor. Minimal bittering, just to keep the beer in balance.
9lb Marris Otter
1lb Caramel 80
1/2lb Flaked Oats
1/4lb Carafa 2
1/4lb Chocolate Malt
1lb Light DME (late boil addition)
1/2lb Corn Sugar (late boil addition)
1 1/2oz Willamette @ 60
1 1/2oz Willamette @ 15
Mash at 1:1 ratio for 60 min at 156
Double batch sparge at 170
Yeast is White Labs English Ale
Once primary fermentation is over, I'm going to add 2 oz of bourbon soaked oak cubes, the bourbon they were soaking on, and a few split vanilla beans. I'll soak those for a few weeks until I've got fridge space to bottle.
The Corn Sugar is a hold over from successful english bitter recipes i've made, and the DME is mostly there to up gravity. My MLT is a converted 5 gallon gott cooler, and I run out of space pretty quickly in it. At 1:1 mash ratio, I can probably get away with adding a pound or two more base grain, but I'm undecided.
Anyways, please provide some feedback, suggestions for improvement, etc.
