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Old Ale

273 calories 28.4 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: 3 gallons
Pre Boil Gravity: 1.115 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 273 calories (Per 12oz)
Carbs: 28.4 g (Per 12oz)
Created: Friday August 23rd 2024
1.082
1.021
7.9%
41.4
23.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 70.8%
8 oz United Kingdom - Dextrine Malt8 oz Dextrine Malt 33 1.8 3.5%
2 oz United Kingdom - Chocolate2 oz Chocolate 34 425 0.9%
1.50 lb Dry Malt Extract - Munich1.5 lb Dry Malt Extract - Munich - (late boil kettle addition) 42 8 10.6%
2 lb Candi Syrup - Belgian Candi Syrup - D-902 lb Belgian Candi Syrup - D-90 32 90 14.2%
14.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Styrian Goldings3 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 35.02 60%
2 oz First Gold2 oz First Gold Hops Pellet 7.5 Boil 5 min 6.35 40%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc tablet Water Agt Boil 15 min.
20 g Fermaid K Other Boil 15 min.
1.50 tsp Calcium Chloride (anhydrous) Water Agt Mash 0 min.
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 131 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.6 oz       Temp: 68 °F       CO2 Level: 2.44 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
4.81 gal Strike 163 °F 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.98 15.9  
Mash volume with grains 4.83 19.3  
Grain absorption losses -1.33 -5.3  
Remaining sparge water volume (equipment estimates 3.99 g | 16 qt) 0.42 1.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.18 0.7  
Pre boil volume (equipment estimates 6.57 g | 26.3 qt) 3 12  
Volume increase from sugar/extract (late additions) 0.12 0.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 4.4 17.6
Equipment Profile Used: System Default
"Old Ale" Old Ale beer recipe by Saundn12. All Grain, ABV 7.9%, IBU 41.36, SRM 23.8, Fermentables: (Maris Otter Pale, Dextrine Malt, Chocolate, Dry Malt Extract - Munich, Belgian Candi Syrup - D-90) Hops: (Styrian Goldings, First Gold) Other: (Whirlfloc tablet, Fermaid K, Calcium Chloride (anhydrous))
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  • Last Updated: 2024-08-23 23:29 UTC