British Strong Ale 11-11-11 Gun Stock Ale (Old Ale) *Official Recipe* - Home Brew Forums
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Old 09-23-2010, 06:08 PM   #1
jmo88
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Recipe Type: All Grain   
Yeast: Wyeast 9097-PC Old Ale Blend   
Yeast Starter: yes   
Batch Size (Gallons): 5   
Original Gravity: 1.078   
Final Gravity: 1.016   
IBU: 57   
Boiling Time (Minutes): See notes   
Color: 15 SRM   
Primary Fermentation (# of Days & Temp): 1 month   
Secondary Fermentation (# of Days & Temp): 8+ months   
Tasting Notes: Rich malt with subtle oak. Aged flavors with brett producing leather and sherry   

Fist Runnings Boil: 2 US gals (reduced to 1-2 quarts of syrup)
Wort Volume Before Boil: 7.00 US gals (containing the reduced syrup)
Total Runnings: 9 US gals

Wort Volume Before Boil: 7.00 US gals
Wort Volume After Boil: 6.00 US gals
Volume Transferred: 5.80 US gals
Water Added: 0.00 US gals
Volume At Pitching: 5.80 US gals
Final Batch Volume: 5.00 US gals
Expected Pre-Boil Gravity: 1.065 SG
Expected OG: 1.078 SG
Expected FG: 1.016 SG
Expected ABV: 8.4 %
Expected ABW: 6.5 %
Expected IBU (using Tinseth): 57.0
Expected Color: 13.6 SRM
Apparent Attenuation: 78.7 %
Mash Efficiency: 77.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 68 degF

Fermentables
UK Pale Ale Malt 14lb 8oz (87.9 %) In Mash/Steeped
UK Amber Malt 12.00 oz (4.5 %) In Mash/Steeped
UK Brown Malt 12.00 oz (4.5 %) In Mash/Steeped
Sugar - Treacle 8.00 oz (3.0 %) Start Of Boil

Hops
UK Target (10.5 % alpha) 2.00 oz Loose Pellet Hops used 60 Min From End

Oak cubes: added to primary fermentation and/or secondary fermentation to taste.

Yeast: Wyeast 9097-PC Old Ale Blend

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single infusion 158
Step: Rest at 158 degF for 60 mins

This is the official collaborative recipe created in this thread: http://www.homebrewtalk.com/f12/too-...1-11-a-180867/ The discussion about the recipe can be found here: official-11-11-11-old-ale-thread-hbt-anniversary-series Because there will be many variables from brewer to brewer, this will make for an awesome swap come next year. When brett is involved there are a lot of unknowns, so the final gravity is a bit of a shot in the dark. Another variable is the oaking. Some may wish to leave it out entirely. Also, the length of oaking, quantity, toast level, and whether it is French or American will all produce very different results. The key here is balance.

The recipe has been posted at Brewmasters Warehouse here.
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Old 09-24-2010, 01:44 AM   #2
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Hells yes. This is going to be awesome.
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Old 10-14-2010, 04:59 PM   #3
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Man, must figure out an extract/partial mash version.
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Old 10-14-2010, 05:42 PM   #4
jmo88
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Partial mash complicates the caramelization, but I think it could still be done. Maybe only caramelize like 3/4 of a gallon to a few cups, since there would be no full boil and it is already more concentrated.

What do you think? This will still get your OG to 1.078 assuming 77% efficiency from the mash.

Fermentables for Partial Mash
UK Pale Ale Malt 2lb 0oz (16.7 %) In Mash/Steeped
UK Amber Malt 12.00 oz (6.3 %) In Mash/Steeped
UK Brown Malt 12.00 oz (6.3 %) In Mash/Steeped
Extract - Light Dried Malt Extract 8lb 8oz (70.8 %) Start Of Boil
Sugar - Treacle 8.00 oz (3.0 %) Start Of Boil

Once someone with more experience with partials confirms this I can update the original recipe.
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Old 10-14-2010, 08:14 PM   #5
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If you can't find Treacle easily, would it be acceptable to swap in an equal amount of molasses, or should it really be treacle?

Ditto: If you can't get US Target would using German Target to the same IBUs work just as well, or are we talking an actual difference in flavor?
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Old 10-15-2010, 10:59 PM   #6
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I'm going to stick my neck out a bit and say most dark molasses (dark or blackstrap) ought to work as a 1:1 sub for the treacle. It should be close enough, anyway.

Hop character will not show through much on this recipe, so hop substitutions should be fine (though I'd still stick with British varieties). I'm using Phoenix, because it's what I have an ample supply of.
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Old 10-15-2010, 11:07 PM   #7
jmo88
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Agreed. The reason the recipe was put together with treacle and target was to give a nod to old English ales. I probably won't use target, but will probably spring for the treacle.
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Old 10-16-2010, 01:47 AM   #8
strat_thru_marshall
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This is cool, I have never been able to have the patience to age a beer for over a year... Cant wait to brew it!

 
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Old 10-18-2010, 12:50 PM   #9
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How much oak would be appropriate for this beer. I did a peaty BW over the summer and did 1.5ozof stavin cubes. I was thinking of doing this beer and upping the oak to 2 or a hair more since it'll be fairly malty.

Also question, are you making the amber and brown malt on your own?
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Old 10-18-2010, 04:20 PM   #10
jmo88
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I plan on adding 2oz of French oak cubes for the entire primary fermentation (1 month). When I transfer to the secondary, I'll sample it to see if I should add more. I'm guessing that I probably won't do a secondary oak addition but if I did it'd be less than a half ounce. I don't want it to taste like a tree.

My LHBS carries both brown and amber malts so I'll just buy from them.
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