Old Ale - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Old Ale

224 calories 21.6 g 330 ml
brewer logo
Beer Stats
Method: BIAB
Style: Old Ale
Boil Time: 60 min
Batch Size: 7.5 liters (fermentor volume)
Pre Boil Size: 10 liters
Post Boil Size: 8 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 224 calories (Per 330ml)
Carbs: 21.6 g (Per 330ml)
Created: Friday February 21st 2020
1.073
1.016
7.5%
50.6
18.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.30 kg Crisp Malting - Finest Maris Otter1.3 kg Finest Maris Otter 38 3 59.9%
0.55 kg New Zealand - Munich Malt0.55 kg Munich Malt 36.8 7.87 25.3%
0.09 kg New Zealand - Medium Crystal Malt0.091 kg Medium Crystal Malt 35.4 56.35 4.2%
0.03 kg New Zealand - Dark Chocolate Malt0.031 kg Dark Chocolate Malt 32.7 659.9 1.4%
0.20 kg Corn Sugar - Dextrose0.2 kg Corn Sugar - Dextrose 42 0.5 9.2%
1.30 kg Crisp Malting - Finest Maris Otter1.3 kg Finest Maris Otter 38 3 37.4%
3.47 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
22 g East Kent Goldings22 g East Kent Goldings Hops Pellet 5.4 Boil 60 min 37.15 33.3%
22 g East Kent Goldings22 g East Kent Goldings Hops Pellet 5.4 Boil 10 min 13.47 33.3%
22 g East Kent Goldings22 g East Kent Goldings Hops Pellet 5.4 Boil 0 min 33.3%
66 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 1 hr.
1 g Wyeast - Beer Nutrient Water Agt Boil 5 min.
1 g Whirlfloc Water Agt Boil 10 min.
2 g Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 1 hr.
 
Yeast
White Labs - Burton Ale Yeast WLP023
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 47 B cells required
White Labs - Burton Ale Yeast WLP023
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 47 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Tuross Water
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
7 L Steeping 69 °C 65 °C 60 min
7 L Steeping 69 °C 65 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 17.6 L) 14
Mash volume with grains (equipment estimates 19.7 L) 16.2
Grain absorption losses -3.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 13.5 L) 10
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 7.5 L) 8
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 8 L) 7.5
Total: 14  
Equipment Profile Used: System Default
"Old Ale" Old Ale beer recipe by norriseio. BIAB, ABV 7.48%, IBU 50.62, SRM 18, Fermentables: (Finest Maris Otter, Munich Malt, Medium Crystal Malt, Dark Chocolate Malt, Corn Sugar - Dextrose) Hops: (East Kent Goldings) Other: (5.2 pH Stabilizer, Beer Nutrient, Whirlfloc)
Last Updated and Sharing
 
356
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-02-22 03:18 UTC