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Old Ale

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

Original Gravity:

21.4 °P

Final Gravity:

5.1 °P

ABV (standard):

9.1%

IBU (tinseth):

56.1

SRM (morey):

25.7

Mash pH

5.4

Cost $

31.12

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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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
50 g	Pacifica (Pellet) 50 g Pacifica (Pellet) Hops	$ 0.05 / g $ 2.50	24.38	50%
50 g	Motueka (Pellet) 50 g Motueka (Pellet) Hops	$ 0.05 / g $ 2.50	31.69	50%
100 g / $ 5.00

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

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

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.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2024-12-05 07:53 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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