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Old Ale

837 calories 81.4 g 1 L
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Beer Stats
Method: All Grain
Style: Old Ale
Boil Time: 120 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 19.5 liters
Pre Boil Gravity: 17.6 °P (recipe based estimate)
Post Boil Gravity: 21.4 °P (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 99%
Calories: 837 calories (Per 1L)
Carbs: 81.4 g (Per 1L)
Created: Saturday November 30th 2024
21.4 °P
5.1 °P
9.1%
56.1
25.7
5.4
31.12
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Gladfield - Pilsner Malt5 kg Pilsner Malt $ 3.20 / kg
$ 16.00 		37.7 1.93 67.6%
1.50 kg Gladfield - Munich Malt1.5 kg Munich Malt $ 3.20 / kg
$ 4.80 		36.8 7.87 20.3%
0.75 kg Gladfield - Medium Crystal Malt0.75 kg Medium Crystal Malt $ 4.95 / kg
$ 3.71 		35.4 56.35 10.1%
0.15 kg Gladfield - Roasted Barley0.15 kg Roasted Barley $ 4.95 / kg
$ 0.74 		33 488 2%
7.40 kg / $ 25.26
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Pacifica50 g Pacifica Hops $ 0.05 / g
$ 2.50 		Pellet 4 Boil 90 min 24.38 50%
50 g Motueka50 g Motueka Hops $ 0.05 / g
$ 2.50 		Pellet 5.2 Boil 90 min 31.69 50%
100 g / $ 5.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Ascorbic Acid $ 0.12 / g
$ 0.48 		Water Agt Mash 0 min.
0.80 g Protafloc $ 0.10 / g
$ 0.08 		Fining Mash 0 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2.06 ml Lactic acid Water Agt Mash 1 hr.
5 g Yeast Vit $ 0.06 / g
$ 0.30 		Other Boil 10 min.
$ 0.86
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 482 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 78.1 g       Temp: 22 °C       CO2 Level: 1.9 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
86 17.2 10 92.4 158.2 17.6
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.96 L Strike 73 °C 65 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 18.5
Mash volume with grains 23.4
Grain absorption losses -7.4
Remaining sparge water volume (equipment estimates 19.7 L) 13.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.9 L) 24
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 18 L) 19.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 19.5 L) 18
Total: 32.3  
Equipment Profile Used: System Default
 
Notes

Pitch onto NZ Ordinary Bitter yeast cake.

Fermentation plan is to start at 18ºC with 20psi top pressure till 50%AA, then raise 1ºC per 24hrs. Let sit at 24ºC 50% longer than it took to reach FG.

Cold crash, and transfer to secondary/aging keg and age under stairs for 6 months. I'll probably do a small re-fermentation in the keg just to clean up oxygen and use a spunding valve to keep things civil.

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  • Last Updated: 2024-12-05 07:53 UTC