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Old Ale

225 calories 21.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Old Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jason Murray
Calories: 225 calories (Per 12oz)
Carbs: 21.7 g (Per 12oz)
Created: Thursday July 2nd 2020
1.068
1.015
7.0%
87.5
24.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.13 lb United Kingdom - Maris Otter Pale10.125 lb Maris Otter Pale 38 3.75 85.3%
8 oz American - Caramel / Crystal 120L8 oz Caramel / Crystal 120L 33 120 4.2%
4 oz American - Black Malt4 oz Black Malt 28 500 2.1%
1 lb Molasses1 lb Molasses - (late boil kettle addition) 36 80 8.4%
11.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Willamette1.5 oz Willamette Hops Pellet 4.5 First Wort 60 min 28.97 60%
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 60 min 58.52 40%
2.50 oz / $ 0.00
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.5       Temp: 68 °F       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.9 gal Strike 164 °F 152 °F 60 min
Starting Mash Thickness: 1.45 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.45 qt/lb 3.94 15.8  
Mash volume with grains 4.81 19.2  
Grain absorption losses -1.36 -5.4  
Remaining sparge water volume 4.17 16.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.5 26  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.11 32.4
Equipment Profile Used: System Default
 
Notes
  1. should have been 12lb Maris Otter
  2. Black Malt subbed for Black Patent
  3. 'Molasses' is sorghum molasses, added with 15 minutes left in boil. Subbed for Black Treacle
  4. Wyeast yeast did not work; had to add Nottingham dry yeast

    Taste is more bitter (hops) than expected. Not sure what, if any, flavor the molasses added
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-07-20 17:03 UTC