flyangler18
Well-Known Member
I wanted to take advantage of the Wyeast High Gravity VSS (PC 9097) release, so I put on my thinking cap and cobbled together a recipe for an Old Ale.
Here are the specs for the Wyeast 9097:
BeerXML file attached.
13 lbs Maris Otter
6 oz Dark Crystal
3 oz Black Patent
12 oz Blackstrap Molasses
2 lbs light DME*
1.8 oz Challenger (60 minutes)
OG: 1.085
FG: 1.017
IBU: 55
Mash at 152° for 60 minutes.
*I'm using my 5 gallon MLT so I have to make up some gravity points with extract, plus I have some hanging around that needs to be used up while it's still fresh; even with a stiff mash at 1qt/lb, I'm maxing out my MLT.
View attachment Old Ale-1.xml
Here are the specs for the Wyeast 9097:
Wyeast 9097-PC Old Ale Blend
Beer Styles: English Barleywine, English Strong Ale, Old Ale
Profile: To bring you a bit of English brewing heritage we developed the “Old Ale” blend, including an attenuative ale strain and a Brettanomyces strain, which will ferment well in dark worts and produce beers with nice fruitiness. Complex estery characters will emerge with age. Pie cherry and sourness will evolve from the Brettanomyces along with distinct horsey characteristics.
Alc. Tolerance 12%
Flocculation medium
Attenuation 75-80%
Temperature Range 68-75°F (20-24°C)
BeerXML file attached.
13 lbs Maris Otter
6 oz Dark Crystal
3 oz Black Patent
12 oz Blackstrap Molasses
2 lbs light DME*
1.8 oz Challenger (60 minutes)
OG: 1.085
FG: 1.017
IBU: 55
Mash at 152° for 60 minutes.
*I'm using my 5 gallon MLT so I have to make up some gravity points with extract, plus I have some hanging around that needs to be used up while it's still fresh; even with a stiff mash at 1qt/lb, I'm maxing out my MLT.
View attachment Old Ale-1.xml