Old Ale Barrel Project - Beer Recipe - Brewer's Friend

Old Ale Barrel Project

255 calories 25.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Old Ale
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 70% (brew house)
Source: David Odefey
Hop Utilization: 98%
Calories: 255 calories (Per 12oz)
Carbs: 25.4 g (Per 12oz)
Created: Friday December 3rd 2021
1.077
1.018
8.2%
57.8
22.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Simpsons - Finest Pale Ale Maris Otter7 lb Finest Pale Ale Maris Otter 37 2.6 72.9%
0.60 lb Simpsons - Crystal Medium0.6 lb Crystal Medium 33 65.01 6.3%
0.60 lb Crisp Malting - Brown Malt0.6 lb Brown Malt 32.7 65 6.3%
0.60 lb Weyermann - Munich Type I0.6 lb Munich Type I 38 6 6.3%
0.30 lb Weyermann - Caramunich Type 30.3 lb Caramunich Type 3 34 57 3.1%
8 oz Molasses8 oz Molasses - (late fermenter addition) 36 80 5.2%
9.60 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 60 min 57.78 100%
2 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.6 qt Strike 164 °F 152 °F 60 min
8.2 qt Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
 
Other Ingredients
Amount Name Cost Type Use Time
3 each Campden Tablets Water Agt Mash 0 min.
4 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
4 g Gypsum Water Agt Mash 0 min.
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
Omega Yeast Labs - British Ale V OYL-011
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 74 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
30861
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Ferment mid/upper 60s (F) during primary to suppress fusel alcohols, then either hold steady or let come up to room temp.

View Count: 528
Brew Count: 1
Last Updated: 2021-12-06 15:26 UTC

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