Golddiggie
Well-Known Member
Formulating an Old Ale recipe (trying to finalize something to make on Sunday 12/19)... As it stands right now:
Target batch size: 5 gallons (into primary)
Type: Extract (interested in trying as a partial mash too, so feedback/help there would be great)
Estimated OG: 1.087
Estimated FG: 1.022
Estimated IBU: 35.3
Estimated Color: 21.0
Estimated ABV: 8.47%
6.5 #s Extra Light DME
4 #s Amber LME (1 can)
4 oz Crystal Malt 60L
4 oz Crystal Malt 80L
6 oz Crystal Malt 120L
4 oz Chocolate Malt
1 oz Northern Brewer hops (pellets) 60 minute boil
1 oz Fuggles hops (pellets) 45 minute boil
1 oz Tettnag (US) hops (pellets) 0 minute boil (at flame out)
Yeast cake from batch in primary (Wyeast #1084 Irish Ale) or Wyeast #1728 Scottish Ale (if not using the cake)
Planning to steep specialty grains for about 20 minutes (maybe a little longer) at 150-160F.
Expecting 1 week in primary, 2 weeks in secondary (will see how things go) and then bottle. Will have to see how things go in fermentation, so those time frames are open to change. Planning to bottle with either DME or honey to 2.2-2.4 CO2 volume. Fermentation temperature will probably be in the low to mid 60's (that room ranges from about 62-68F right now) within the listed temperature range for the yeast. Another yeast candidate would be Wyeast 1728 Scottish Ale, which does have a wider temperature range to it. Either way, room where it's fermenting will be under 70F.
Right now I only have one 16 quart pot, plus a couple of 8 quart pots to use. If I need to get another pot in the 16+ quart range in order to PM, I'll need to know ASAP. I'm planning on stopping at the LHBS tomorrow for what I'll need for this, where I can get a 16-20 quart pot (I hope) at a reasonable rate (thin wall, so it's cheaper than I've seen listed at other places)... I've already decided that Sunday will be brewing day, so if this is an all day affair, I'm good with that.
Feedback??
Still interested in a PM version for this...
Target batch size: 5 gallons (into primary)
Type: Extract (interested in trying as a partial mash too, so feedback/help there would be great)
Estimated OG: 1.087
Estimated FG: 1.022
Estimated IBU: 35.3
Estimated Color: 21.0
Estimated ABV: 8.47%
6.5 #s Extra Light DME
4 #s Amber LME (1 can)
4 oz Crystal Malt 60L
4 oz Crystal Malt 80L
6 oz Crystal Malt 120L
4 oz Chocolate Malt
1 oz Northern Brewer hops (pellets) 60 minute boil
1 oz Fuggles hops (pellets) 45 minute boil
1 oz Tettnag (US) hops (pellets) 0 minute boil (at flame out)
Yeast cake from batch in primary (Wyeast #1084 Irish Ale) or Wyeast #1728 Scottish Ale (if not using the cake)
Planning to steep specialty grains for about 20 minutes (maybe a little longer) at 150-160F.
Expecting 1 week in primary, 2 weeks in secondary (will see how things go) and then bottle. Will have to see how things go in fermentation, so those time frames are open to change. Planning to bottle with either DME or honey to 2.2-2.4 CO2 volume. Fermentation temperature will probably be in the low to mid 60's (that room ranges from about 62-68F right now) within the listed temperature range for the yeast. Another yeast candidate would be Wyeast 1728 Scottish Ale, which does have a wider temperature range to it. Either way, room where it's fermenting will be under 70F.
Right now I only have one 16 quart pot, plus a couple of 8 quart pots to use. If I need to get another pot in the 16+ quart range in order to PM, I'll need to know ASAP. I'm planning on stopping at the LHBS tomorrow for what I'll need for this, where I can get a 16-20 quart pot (I hope) at a reasonable rate (thin wall, so it's cheaper than I've seen listed at other places)... I've already decided that Sunday will be brewing day, so if this is an all day affair, I'm good with that.
Feedback??
Still interested in a PM version for this...