VSS 9097 Old Ale

[gruversm]

I've found this recipe from Northernbrewer.com

09 Jan - VSS Old Ale - XX (double X) ale - AG

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

19-A Strong Ale, Old Ale

Min OG: 1.060 Max OG: 1.108
Min IBU: 30 Max IBU: 80
Min Clr: 10 Max Clr: 26 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 13.00
Anticipated OG: 1.074 Plato: 17.90
Anticipated SRM: 56.8
Anticipated IBU: 24.0
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.063 SG 15.36 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
65.4 8.50 lbs. Maris Otter Great Britain 1.038 3
7.7 1.00 lbs. Maltodextrin Generic 1.030 0
7.7 1.00 lbs. Special B Malt Belgian 1.030 120
7.7 1.00 lbs. Sugar - Corn Generic 1.046 0
7.7 1.00 lbs. Treacle Generic 1.036 600
3.8 0.50 lbs. Black Patent Malt Great Britain 1.027 525

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Fuggle Whole 6.00 24.0 60 min.


Yeast
-----

WYeast 9097PC Old Ale Blend


Water Profile
-------------

Profile:
Profile known for:

Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm

pH: 0.00


Mash Schedule
-------------

Mash Name: Single Infusion Mash

Total Grain Lbs: 10.00
Total Water Qts: 12.50 - Before Additional Infusions
Total Water Gal: 3.13 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 70.00 F


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Single Infusion 1 60 155 155 Infuse 168 12.50 1.25


Total Water Qts: 12.50 - After Additional Infusions
Total Water Gal: 3.13 - After Additional Infusions
Total Mash Volume Gal: 3.93 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.

 

[Tonedef131]

I just pitched this badboy into some 1.080 wort, it's sittin at 68 and I can't wait to drink it like a year from now.

 

[Tonedef131]

Holy cow I went disc golfing and hit the gym and came home to this thing going nuts. I only pitched this like 7 hours ago and it's already about to blow-off. By far the fastest start I have ever had, I had a nice big pitch of yeast and started using pure O2 in my big beers but I still didn't expect that quick of a start.

 

[flyangler18]

Finally getting this brewed today!

[size=+2]Wyeast 9097 Old Ale[/size]
[size=+1]19-A Old Ale[/size]
Author: Jason Konopinski
Date: 2/4/09



Size: 5.0 gal
Efficiency: 80%
Attenuation: 75.0%
Calories: 292.52 kcal per 12.0 fl oz

Original Gravity: 1.087 (1.060 - 1.090)
|======================#=========|
Terminal Gravity: 1.022 (1.015 - 1.022)
|=======================#========|
Color: 21.61 (10.0 - 22.0)
|=======================#========|
Alcohol: 8.65% (6.0% - 9.0%)
|======================#=========|
Bitterness: 57.9 (30.0 - 60.0)
|======================#=========|

[size=+1]Ingredients:[/size]
13.75 lb Maris Otter Pale Ale Malt
8.0 oz British Dark Crystal
3.0 oz British Black Patent
12 oz Molasses
1 oz Galena (13.0%) - added during boil, boiled 60 min
.75 oz Fuggle (4.8%) - added during boil, boiled 20 min
.5 oz Fuggle (4.8%) - added during boil, boiled 5 min

[size=-1]Results generated by BeerTools Pro 1.5.2[/size]

 

[flyangler18]

Pulled a sample of this over the weekend to give it a quick taste. Brett character is just beginning to emerge ever so slightly with slight corky aromas. There's an assertive full-bodied richness to the beer - dark fruit notes abound as well. I'll be moving this to secondary in a week or so for a very long extended aging.

When I rack, I think I'll plunk some oak chips into the harvested slurry to inoculate with Brett. Trying to think about the best way to get some future use out of this yeast.

Neglected to a gravity reading at this point, but I'll do one at transfer.

 

[Tonedef131]

Mine dropped from 1.080 down to 1.021, I racked it into a secondary about a month ago and it has a nice pellicle forming presently. It was very malty when I tasted it and I probably could have entered it as a barleywine now...but I won't be touching this for at least another 10 months.

 

[gruversm]

Pulled a sample of this over the weekend to give it a quick taste. Brett character is just beginning to emerge ever so slightly with slight corky aromas. There's an assertive full-bodied richness to the beer - dark fruit notes abound as well. I'll be moving this to secondary in a week or so for a very long extended aging.

When I rack, I think I'll plunk some oak chips into the harvested slurry to inoculate with Brett. Trying to think about the best way to get some future use out of this yeast.

Neglected to a gravity reading at this point, but I'll do one at transfer.

Could I please have your recipe? I have this same yeast that I need to use!!

 

[flyangler18]

Certainly, it's right here in this thread - post #34.

 

[gruversm]

Many Thanks!!

 

[flyangler18]

Neglected to a gravity reading at this point, but I'll do one at transfer.

Had some time over lunch to rack this one over; hydro is reading 1.020 @ 60° for a perfect 75% attenuation - although I expect the brett to continue taking this down over the next year.

 

[flyangler18]

Got the beginnings of a pellicle forming now - I'll hold off on the pics until it's fully formed and truly a sight to behold.

 

[Tonedef131]

I had a nice pellicle form...then the brett got so active that it broke the pellice up.

 

[BioBeing]

I was planning an old ale similar to Theakston's Old Peculiar (based off the clone brews recipe), and my LHBS had a pack of this yeast left. So, I am going to give it a try... but having read this, I'm worried now! How long are you guys leaving this in the primary, and is the pellicle you see in the secondary? How long do you plan on secondarying for before bottling?

 

[flyangler18]

How long are you guys leaving this in the primary, and is the pellicle you see in the secondary? How long do you plan on secondarying for before bottling?

I moved mine to secondary after about 30 days on the yeast - and plan on bulk aging in secondary for about a year.

 

[BioBeing]

I moved mine to secondary after about 30 days on the yeast - and plan on bulk aging in secondary for about a year.

'K thanks. Might need to get me a second secondary then so I can use my current one for dry hopping other beers in the meantime.

 

[PSmurf78]

So I'm planning on doing a similar thing, but I've got a 10G oak cask that I would like to use as a secondary. Does anyone have any experince with that sort of thing.

I was thinking about 3 weeks to a month primary, then off to the oak cask for some period (not sure how long though).

 

[Tonedef131]

So I'm planning on doing a similar thing, but I've got a 10G oak cask that I would like to use as a secondary. Does anyone have any experince with that sort of thing.

I was thinking about 3 weeks to a month primary, then off to the oak cask for some period (not sure how long though).

Sounds good. Just know that once you get the Brett in that barrel it's there or good. It will move 6-7mm into the wood and that will move into everything you put in that barrel post old ale. I am not saying that is a bad thing...just something to be aware of.

 

[Saccharomyces]

Sounds good. Just know that once you get the Brett in that barrel it's there or good. It will move 6-7mm into the wood and that will move into everything you put in that barrel post old ale. I am not saying that is a bad thing...just something to be aware of.

According to the book Wild Brews, most oak barrels, even the toasted ones, are infected with wild Dekkera Bruxellensis or Brettanomyces Claussenii before they are even used. This is where the old ales of Britain got their brett character from, and the strain itself was named after the source where it was discovered.

 

[PSmurf78]

Sounds good. Just know that once you get the Brett in that barrel it's there or good. It will move 6-7mm into the wood and that will move into everything you put in that barrel post old ale. I am not saying that is a bad thing...just something to be aware of.

Yeah, that was my understanding too. I was thinking later of trying to do a belgian sour with the cask, so the fact that it'll have Brett in it isn't too big a concern for me.

 

[Tonedef131]

Yeah, that was my understanding too. I was thinking later of trying to do a belgian sour with the cask, so the fact that it'll have Brett in it isn't too big a concern for me.

Good for you, I have 3 ten gallon oak barrels that are all devoted to sour brews.

 

[flyangler18]

A lot of the definition of the pellicle is lost in these pictures, though you can see the big gnarly bubbles and formations in the second shot:

 

[BioBeing]

Got my Theakston's Old Peculiar-ish going yesterday with this yeast. Now, just sit back and wait, and drink some other homebrews...

 

[CBBaron]

No pellicle on my olde ale yet. I suspect that my 60F basement and minimal head space are to blame.

Craig

 

[flyangler18]

Seems that there are a number of us who have brewed using this yeast. Any interest in swapping a bottle or two a year from now?

 

[BioBeing]

I could be.

Bit scared of this though... my mash temp was all over the place, due to either a dodgy thermometer, or operator error... I was aiming for 149 for 90 mins, but think I got about 145 for the first hour, so I went up to 154 for the last 30 mins.

My preboil gravity was a bit low, so I dumped in some DME I had lying around. Ended up one point over (corrected) target though at 1.083, so maybe I just hadn't got my sugars mixed up well?

Here is what I ended up doing:

BeerSmith Recipe Printout - BeerSmith Brewing Software, Recipes, Blog, Wiki and Discussion Forum
Recipe: Theakston's Old Peculiarish
Brewer: Richard
Asst Brewer: Glen
Style: Old Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.39 gal
Estimated OG: 1.082 SG
Estimated Color: 16.6 SRM
Estimated IBU: 43.7 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
8.0 oz Extra Light Dry Extract (3.0 SRM) Dry Extract 3.15 %
11.0 oz Lyle's Golden Syrup (0.0 SRM) Extract 4.35 %
12 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 75.58 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.30 %
6.0 oz Wheat, Torrified (1.7 SRM) Grain 2.36 %
3.0 oz Chocolate Malt (450.0 SRM) Grain 1.18 %
2.00 oz Northern Brewer [8.50 %] (60 min) Hops 43.7 IBU
1.00 oz Fuggles [4.50 %] (Dry Hop 3 days) Hops -
0.50 oz Fuggles [4.50 %] (15 min) (Aroma Hop-SteeHops -
0.50 oz Fuggles [4.50 %] (2 min) (Aroma Hop-SteepHops -
0.50 tsp Irish Moss (Boil 10.0 min) Misc
0.50 tsp Yeast Nutrient (Boil 15.0 min) Misc
10.0 oz Candi Sugar, Clear (0.5 SRM) Sugar 3.94 %
8.0 oz Dememera Sugar (2.0 SRM) Sugar 3.15 %
1 Pkgs Old Ale Blend (Wyeast #9097) [Starter 1000 ml]


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 13.56 lb
----------------------------
Single Infusion, Light Body, No Mash Out
Step Time Name Description Step Temp
90 min Mash In Add 16.95 qt of water at 164.1 F 149.0 F


(ETA - might omit the dry hopping based on comments from this thread.)
(ETA 2 - fermenting at 70 F. Oxygenated well. Had airlock activity within 12 hours.)

 

[PSmurf78]

On for this sunday... going for a 10 gallon batch (1st time for a 10G batch). Got the Old Ale starter going, 3/4G with 12 oz amber DME + yeast energizer. I'll add additional malt to set up the starter again on sat.

Barrel is already prepped, and been water tight for a month now. I plan on bottling an additional couple of 22's with wort to set aside to replace the angles share.

Should be tasty in a year or so

 

[BioBeing]

Going to move mine to secondary today. Had 3 weeks in primary. Gravity reading was 1.015. Tasted pretty good!

 

[PSmurf78]

Wow, 2 batch's of 6g of beer is a lot of beer. Had some setbacks along the way (treacle boiled over as I was warming it up, so had to replace with more blackstrap then I had anticipated), but everything looks good so far.

Both showed activity this morning and have both rigged on blowoffs (I think they're going to need it).

 

[PSmurf78]

So yeah... even with both having blowoff tubes, one popped the top last night. Very active fermentation

 

[PSmurf78]

Tried my first sample after about a week and a half in the oak cask. No real oak character but the brett is starting to come through already. hopefully in a week or two I can move it back to a carboy to watch the brett continue to develop.