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Old Ale

816 calories 79.5 g 1 L
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Beer Stats
Method: All Grain
Style: Old Ale
Boil Time: 120 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 15.78 liters
Post Boil Size: 11.5 liters
Pre Boil Gravity: 15.6 °P (recipe based estimate)
Post Boil Gravity: 20.9 °P (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 99%
Calories: 816 calories (Per 1L)
Carbs: 79.5 g (Per 1L)
Created: Saturday November 30th 2024
20.9 °P
5.0 °P
8.9%
60.8
14.9
5.4
16.76
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.80 kg Gladfield - Pilsner Malt2.8 kg Pilsner Malt $ 3.20 / kg
$ 8.96 		37.7 1.93 70%
0.80 kg Gladfield - Munich Malt0.8 kg Munich Malt $ 3.20 / kg
$ 2.56 		36.8 7.87 20%
0.40 kg Gladfield - Medium Crystal Malt0.4 kg Medium Crystal Malt $ 4.95 / kg
$ 1.98 		35.4 56.35 10%
4 kg / $ 13.50
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
27.78 g Pacifica27.78 g Pacifica Hops $ 0.05 / g
$ 1.39 		Pellet 4 Boil 90 min 26.45 50%
27.78 g Motueka27.78 g Motueka Hops $ 0.05 / g
$ 1.39 		Pellet 5.2 Boil 90 min 34.38 50%
55.56 g / $ 2.78
 
Other Ingredients
Amount Name Cost Type Use Time
2.22 g Ascorbic Acid $ 0.12 / g
$ 0.27 		Water Agt Mash 0 min.
0.44 g Protafloc $ 0.10 / g
$ 0.04 		Fining Mash 0 min.
1.11 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.11 g Epsom Salt Water Agt Mash 1 hr.
1.11 g Gypsum Water Agt Mash 1 hr.
1.14 ml Lactic acid Water Agt Mash 1 hr.
2.78 g Yeast Vit $ 0.06 / g
$ 0.17 		Other Boil 10 min.
$ 0.48
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
0.56 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) 262 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 43.4 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
7.2 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 10
Mash volume with grains 12.6
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 16.6 L) 10.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21.7 L) 15.8
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 10 L) 11.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 11.5 L) 10
Total: 20.7  
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: 2024-12-26 10:13 UTC