[Byo] Old Ale - Beer Recipe - Brewer's Friend

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[Byo] Old Ale

257 calories 26.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Old Ale
Boil Time: 60 min
Batch Size: 8 liters (fermentor volume)
Pre Boil Size: 10 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Byo style guide
Calories: 257 calories (Per 330ml)
Carbs: 26.6 g (Per 330ml)
Created: Saturday October 3rd 2015
1.083
1.021
8.1%
39.8
21.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,500 g United Kingdom - Maris Otter Pale2500 g Maris Otter Pale 38 3.75 86.5%
150 g United Kingdom - Extra Dark Crystal 120L150 g Extra Dark Crystal 120L 33 120 5.2%
40 g United Kingdom - Chocolate40 g Chocolate 34 425 1.4%
200 g Brown Sugar200 g Brown Sugar - (late boil kettle addition) 45 15 6.9%
2,890 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Admiral8 g Admiral Hops Leaf/Whole 13.89 Boil 60 min 29.5 25%
16 g Bramling Cross16 g Bramling Cross Hops Leaf/Whole 6.7 Boil 10 min 10.32 50%
8 g Bramling Cross8 g Bramling Cross Hops Leaf/Whole 6.7 Boil 0 min 25%
32 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.30 g Yeast nutrient Other Boil 10 min.
1 g Irish moss Fining Boil 10 min.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 160 B cells required
Wlp007
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 160 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
UK mains water, SP8, 2014
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
104 0 8 16 22 325
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 L Temperature -- 68 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 8.1
Mash volume with grains 9.8
Grain absorption losses -2.7
Remaining sparge water volume (equipment estimates 9.3 L) 5.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 13.7 L) 10
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 8
Going into fermentor 8
Total: 13.6  
Equipment Profile Used: System Default
 
Notes

Based on guide here
http://byo.com/malt/item/1201-old-ales

Brew a 1028 brown ale and dump yeast cake onto this.
Also add a yeast cake from a wlp007 beer.



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  • Public: Yup, Shared
  • Last Updated: 2015-10-03 14:37 UTC