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Old Ale

Method: All Grain
Style: Old Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jason Murray
Calories: 225 calories (Per 12oz)
Carbs: 21.7 g (Per 12oz)

Created: Thursday July 2nd 2020

Original Gravity:

1.068

Final Gravity:

1.015

ABV (standard):

7.0%

IBU (tinseth):

87.5

SRM (morey):

24.9

Mash pH

n/a

Cost $

n/a

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Brew Log History

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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10.13 lb	United Kingdom - Maris Otter Pale10.125 lb Maris Otter Pale	38	3.75	85.3%
8 oz	American - Caramel / Crystal 120L8 oz Caramel / Crystal 120L	33	120	4.2%
4 oz	American - Black Malt4 oz Black Malt	28	500	2.1%
1 lb	Molasses1 lb Molasses - (late boil kettle addition)	36	80	8.4%
11.87 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.50 oz	Willamette1.5 oz Willamette Hops	Pellet	4.5	First Wort	60 min	28.97	60%
1 oz	Magnum1 oz Magnum Hops	Pellet	15	Boil	60 min	58.52	40%
2.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.50 oz	Willamette (Pellet)	28.97	60%
1 oz	Magnum (Pellet)	58.52	40%
2.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3.9 gal		Strike	164 °F	152 °F	60 min
Starting Mash Thickness: 1.45 qt/lb Starting Grain Temp: 65 °F

Yeast

Wyeast - Scottish Ale 1728

Amount:	1 Each	Cost:
Attenuation (avg):	71%	Flocculation:	High
Optimum Temp:	55 - 75 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 110 B cells required

Danstar - Nottingham Ale Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	57 - 70 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 110 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 4.5 Temp: 68 °F CO₂ Level: 1.9 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

Notes

should have been 12lb Maris Otter
Black Malt subbed for Black Patent
'Molasses' is sorghum molasses, added with 15 minutes left in boil. Subbed for Black Treacle
Wyeast yeast did not work; had to add Nottingham dry yeast

Taste is more bitter (hops) than expected. Not sure what, if any, flavor the molasses added

Last Updated and Sharing

349

Views

Brews

Public: Yup, Shared
Last Updated: 2020-07-20 17:03 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Old Ale

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