2014 - 7/18 - Old Ale - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

2014 - 7/18 - Old Ale

263 calories 31.7 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Old Ale
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Dr. Sherlock
Calories: 263 calories (Per 12oz)
Carbs: 31.7 g (Per 12oz)
Created: Saturday July 12th 2014
1.078
1.026
6.8%
32.3
13.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb United Kingdom - Maris Otter Pale3 lb Maris Otter Pale 38 3.75 23.1%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 3.8%
1.60 oz American - Roasted Barley1.6 oz Roasted Barley 33 300 0.8%
0.20 lb American - Vienna0.2 lb Vienna 35 4 1.5%
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 69.2%
0.20 lb Belgian - Aromatic0.2 lb Aromatic 33 38 1.5%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Columbus0.5 oz Columbus Hops Pellet 15 Boil 60 min 29.91 62.5%
0.20 oz Columbus0.2 oz Columbus Hops Pellet 15 Boil 5 min 2.39 25%
0.10 oz Columbus0.1 oz Columbus Hops Leaf/Whole 15 Dry Hop 8 days 12.5%
0.80 oz / $ 0.00
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 214 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Fly Sparge -- 156 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.88 19.5  
Mash volume with grains 5.92 23.7  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 2.53 g | 10.1 qt) 1.5 6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.53 g | 22.1 qt) 4.5 18  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 4 16  
Going into fermentor 4 16  
Total: 6.38 25.5
Equipment Profile Used: System Default
 
Notes

http://www.simplebiabcalculator.com/
Use this to calculate this time.

Tasting Notes: 10/20/2014:
This beer should have aged more before I kegged it. It sat for 3 months before kegging. It has good head and retention. Mouth of very rounded caramel and buscuity taste. Very subtle notes off the nose of earth and herbal. In the end slight alcohol taste that I am sure would would mellow with just a bit more time.

Last Updated and Sharing
 
1,591
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2014-10-26 20:34 UTC