Strong British Ale - Old Ale

An ale of moderate to fairly significant alcoholic strength, bigger than standard beers, though usually not as strong or rich as barleywine. Often tilted towards a maltier balance. "It should be a warming beer of the type that is best drunk in half pints

Flavor Profile: Medium to high malt character with a luscious malt complexity, often with nutty, caramelly and/or molasses-like flavors. Light chocolate or roasted malt flavors are optional, but should never be prominent. Balance is often malty-sweet, but may be well hop

Ingredients: Composition varies, although generally similar to British Strong Ales. The age character is the biggest driver of the final style profile, which is more handling than brewing. May be aged in wood, but should not have a strong wood character.

BJCP Style Guide

Top 10 Old Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Shipwreck Strong Ale	5.5 gal	8.82%	43.94	1.085	1.018		BIAB	6010
Ye Olde Ale	5.5 gal	8.48%	38.16	1.090	1.026		Partial Mash	3850
Jule-ale (Andrimne Old Ale)	20 L	6.59%	47.08	1.071	1.021		BIAB	3722
Red Sky at Night	5 gal	7.06%	61.21	1.079	1.025		All Grain	3387
Welsh Strong Cask Ale 5 gallon	5 gal	6.08%	36.15	1.060	1.014		extract	3193
Old Fezziwig Clone	5 gal	6.37%	56	1.067	1.018		extract	3061
Old Mr. Brown's Squirrel Tale Ale	5.5 gal	8.57%	61.33	1.077	1.015		Partial Mash	3031
castle red	25 L	6.63%	38.96	1.065	1.015		All Grain	2980
Jamil's Olde Treacle Mine Old Ale	6 gal	9.39%	72.31	1.094	1.022		All Grain	2963
Ye Olde Schindee Ale	2.35 gal	8.51%	70.63	1.091	1.027		BIAB	2253

Newest Old Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Hibernation Fuel	5.5 gal	8.18%	70.35	1.083	1.021		BIAB	35
Old English Ale	5 L	6.89%	0	1.072	1.020		BIAB	46
Old Ale	2.5 gal	7.19%	63.19	1.079	1.025		BIAB	41
My Oak Tree Runneth Over	3 gal	7.66%	60.53	1.081	1.022		Partial Mash	57
Long long time ago ver.2(final)	13 L	9.5%	42.38	1.093	1.021		All Grain	82
Long Long Time Ago batch 2	13 L	8.96%	40.13	1.088	1.019		All Grain	81
mistletoe	5 gal	8.35%	75.32	1.081	1.017		extract	72
Old Ale Sample	10 L	9.59%	34.39	1.096	1.023		All Grain	143
AGED WACKO	25 L	6.26%	34.75	1.060	1.012		All Grain	96
Old Ale	5 gal	6.81%	37.34	1.069	1.017		All Grain	145

Fermentables Used In Old Ale Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
United Kingdom - Maris Otter Pale	128	United Kingdom	Grain	base malt	3.75°L	38	74%	17% - 100%
Molasses	91		Sugar	sugar	80°L	36	4%	0% - 17%
United Kingdom - Black Patent	42	United Kingdom	Grain	roasted malt	525°L	27	2%	0% - 10%
United Kingdom - Chocolate	40	United Kingdom	Grain	roasted malt	425°L	34	3%	1% - 9%
Caramel / Crystal 60L	38		Grain	crystal malt	60°L	34	6%	1% - 15%
American - Chocolate	38	American	Grain	roasted malt	350°L	29	2%	1% - 6%
US - Pale 2-Row	38	US	Grain	base malt	1.8°L	37	67%	31% - 89%
Special B	36		Grain	crystal malt	115°L	34	4%	1% - 11%
Brown Sugar	33		Sugar	sugar	15°L	45	6%	1% - 29%
American - Caramel / Crystal 120L	32	American	Grain	crystal malt	120°L	33	4%	1% - 9%

Hops Used In Old Ale Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	92	5	35%	3% - 100%
Fuggles	89	4.5	36%	3% - 100%
Magnum	33	15	55%	8% - 100%
Nugget	33	14	65%	9% - 100%
Target	28	11.5	44%	7% - 100%
Challenger	27	8.5	39%	7% - 100%
Northern Brewer	27	7.8	40%	11% - 100%
Cascade	23	7	27%	7% - 60%
Willamette	22	4.5	44%	10% - 100%
Bramling Cross	13	6.5	37%	9% - 83%

Steeping Grains Used In Old Ale Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Carapils (Dextrine Malt)	3	American	Grain	crystal malt	1.8°L	33	15%	5% - 31%
Caramel / Crystal 60L	2		Grain	crystal malt	60°L	34	42%	4% - 80%
American - Caramel / Crystal 80L	2	American	Grain	crystal malt	80°L	33	27%	14% - 40%
American - Chocolate	2	American	Grain	roasted malt	350°L	29	31%	20% - 43%
German - CaraAmber	2	German	Grain	crystal malt	23°L	34	23%	20% - 26%
New Zealand - Dark Chocolate Malt	2	New Zealand	Grain	roasted malt	659.898°L	32.7	16%	11% - 20%

Yeasts Used In Old Ale Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - English Ale Yeast S-04	54	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Danstar - Nottingham Ale Yeast	22	Danstar	Ale	Med-High	High	77%	57°F	70°F
Wyeast - London Ale 1028	19	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Wyeast - London Ale III 1318	17	Wyeast	Ale	0.1	High	73%	64°F	74°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	13	Lallemand	Ales	Medium	High	80%	50°F	72°F
Fermentis - Safale - American Ale Yeast US-05	13	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Wyeast - Scottish Ale 1728	12	Wyeast	Ale	0.12	High	71%	55°F	75°F
Wyeast - London ESB Ale 1968	9	Wyeast	Ale	0.1	Very High	69%	64°F	72°F
White Labs - English Ale Yeast WLP002	8	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Mangrove Jack - Empire Ale M15	8	Mangrove Jack	Ale	n/a	Med-High	72.5%	70°F	75°F

Other Ingredients Used In Old Ale Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	53	Water Agt	Sparge	14%	0% - 99%
Whirlfloc	31	Water Agt	Mash	64%	9% - 100%
Irish Moss	25	Fining	Mash	68%	0% - 100%
Epsom Salt	22	Water Agt	Mash	6%	0% - 37%
Calcium Chloride (dihydrate)	21	Water Agt	Mash	15%	0% - 70%
Lactic acid	19	Water Agt	Mash	73%	2% - 100%
Chalk	18	Water Agt	Mash	11%	0% - 39%
Baking Soda	15	Water Agt	Mash	13%	0% - 40%
Calcium Chloride (dihydrate)	10	Water Agt	Mash	11%	0% - 67%
Calcium Chloride (anhydrous)	10	Water Agt	Mash	11%	0% - 43%

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