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Old Ale

229 calories 20.1 g 12 oz
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Beer Stats
Method: All Grain
Style: British Strong Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27.38 liters
Post Boil Size: 23.47 liters
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jaega Wise
Calories: 229 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created: Tuesday September 6th 2022
1.070
1.013
7.5%
39.8
29.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.70 kg Simpsons - Wheat Malt0.7 kg Wheat Malt £ 0.00 / kg
£ 0.00 		36.576 2.8 10.4478%
0.30 kg Thomas Fawcett - Chocolate Malt0.3 kg Chocolate Malt £ 0.00 / kg
£ 0.00 		32.2 420 4.47761%
1 kg Simpsons - Light Crystal1 kg Light Crystal £ 0.00 / kg
£ 0.00 		34 39 14.9254%
0.45 kg United Kingdom - Brown0.45 kg Brown £ 0.00 / kg
£ 0.00 		32 65 6.71642%
3 kg United Kingdom - Maris Otter Pale3 kg Maris Otter Pale £ 0.00 / kg
£ 0.00 		38 3.75 44.7761%
1 kg Muntons - Light Dry Malt Extract (DME)1 kg Light Dry Malt Extract (DME) £ 0.00 / kg
£ 0.00 		42 4.3 14.9254%
0.25 kg Cane Sugar0.25 kg Cane Sugar £ 0.00 / kg
£ 0.00 		46 0 3.73134%
6.70 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Challenger40 g Challenger Hops £ 0.00 / g
£ 0.00 		Pellet 6.1 Boil 60 min 24.9451 33.3%
40 g East Kent Goldings40 g East Kent Goldings Hops £ 0.00 / g
£ 0.00 		Pellet 6 Boil 20 min 14.8594 33.3%
40 g East Kent Goldings40 g East Kent Goldings Hops £ 0.00 / g
£ 0.00 		Pellet 6 Boil 0 min 33.3%
120 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
34 g Oak Chips £ 0.00 / g
£ 0.00 		Other Secondary 7 days
 
Yeast
Wyeast - Brettanomyces lambicus 5526
Amount:
1 Each
Cost:
£ 0.00 / each
£ 0.00
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
16 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 137 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Temp: 68 °C      
 
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
28.45 L Strike 67 °C 67 °C 60 min
Starting Mash Thickness: 5.22 L/kg
Starting Grain Temp: 67 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5.2 L/kg 28.4
Mash volume with grains 32
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 6.4 L) 4.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.8
Pre boil volume (equipment estimates 29.3 L) 27.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 23 L) 23.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.5 L) 23
Total: 32.9  
Equipment Profile Used: System Default
 
Notes

Jaega Wise p 142 adapted to fit Braumeister by substituting DME for Maris Otter keeping grain bill to 5.5Kg
SPLIT BATCH. Mixed/100% Brett
Cane sugar added to give fruity sherry notes (not in Jaega's recipe)
warm mash at 67 deg for more complex flavour
BUT https://www.homebrewtalk.com/threads/planning-brett-old-ale-questions.295429/ points out if you mash high and use a low attenuating yeast that increases the bret character.
Use Wyeast Old Ale Blend 9097-PC from Brew UK
Rack off to secondary fermentation vessels (s) after FG reached in Jaegers recipe and then inoculate with bret... ( but the wyeast 9097PC has already been added in this recipe..)
2ndry Ferment 6m
then add oak for a week
Then bottle with champagne yeast 2.3g/23Land sugar to get 2x vols CO2
Should continue to age in bottle with increasing pie cherry and sourness


For Other recipes see;
DK p162, Dave Line Gales Old Ale or Greene king Suffolk Strong Ale
See also https://learn.kegerator.com/old-ale/
and Mammoth Breweries recipe from Yeast website; https://wyeastlab.com/resource/old-ale-recipe/
NB amount of pale malt seems to be a typo.
“When I was first researching this style of beer, I wanted to get the barrel-aged flavor without the barrel. I chose malts that had a dark fruit flavor like raisins and plums to help bring out the funky brettanomyces cherry flavor. I aged this beer for 2 weeks after secondary fermentation to give the brett time to show through before crashing it. The main flavors I got out of this beer were plum with subtle cherry and good malt character, and I would recommend aging on 1 oz of French oak chips for 1-3 days before packaging to give it a barrel-aged feel. It was carbonated it low at 2 volumes to help give the cask/barrel-aged mouthfeel as well.”
-Travis Wellentin

Use Wyeast Old Ale Blend 9097-PC from Brew UK
097-PC will ferment well in high-gravity worts, producing fruity beers with great complexity. The Brettanomyces character adds a pie cherry-like flavor and sourness which will increase with age.

Istead of 9097 use Wyeast Lambicus 5562 and
Wyeast Irish 1084 ;Profile: This versatile yeast ferments extremely well in dark worts. It is a good choice for most high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64 °F (18 °C).
Mash low (given we are adding lots of Bret and Ferment high to give esters

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  • Last Updated: 2022-10-31 12:04 UTC