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	6107
Ye Olde Ale	5.5 gal	8.48%	38.16	1.090	1.026		Partial Mash	3941
Jule-ale (Andrimne Old Ale)	20 L	6.59%	47.08	1.071	1.021		BIAB	3790
Red Sky at Night	5 gal	7.06%	61.21	1.079	1.025		All Grain	3490
Welsh Strong Cask Ale 5 gallon	5 gal	6.08%	36.15	1.060	1.014		extract	3355
Jamil's Olde Treacle Mine Old Ale	6 gal	9.39%	72.31	1.094	1.022		All Grain	3182
Old Fezziwig Clone	5 gal	6.37%	56	1.067	1.018		extract	3180
Old Mr. Brown's Squirrel Tale Ale	5.5 gal	8.57%	61.33	1.077	1.015		Partial Mash	3149
castle red	25 L	6.63%	38.96	1.065	1.015		All Grain	3043
Ye Olde Schindee Ale	2.35 gal	8.51%	70.63	1.091	1.027		BIAB	2308

Newest Old Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Orbitando - Old Ale w/Juniper	20 L	6.79%	31.45	1.069	1.018		All Grain	29
Felis Nigripes 2025 - Session barlywine	38 gal	7.7%	59.07	1.083	1.029		All Grain	73
Yorkshire Stingo clone	5.5 gal	7.55%	60.98	1.080	1.022		All Grain	93
Old Ale	5.5 gal	13.26%	63.94	1.127	1.026		All Grain	76
Old Ale	10 L	8.85%	60.83	1.087	1.020		All Grain	133
Ramshackle	25 L	7.02%	44.94	1.072	1.018		All Grain	85
Old Man Winter Spiced Ale	5.5 gal	6.93%	49.76	1.073	1.020		All Grain	85
Hibernation Fuel	5.5 gal	7.47%	73.59	1.076	1.019		BIAB	94
Old English Ale	5 L	6.89%	0	1.072	1.020		BIAB	87
Old Ale	2.5 gal	7.19%	63.19	1.079	1.025		BIAB	95

Fermentables Used In Old Ale Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
United Kingdom - Maris Otter Pale	127	United Kingdom	Grain	base malt	3.75°L	38	74%	17% - 100%
Molasses	96		Sugar	sugar	80°L	36	4%	0% - 17%
United Kingdom - Black Patent	41	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	34		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	96	5	36%	3% - 100%
Fuggles	92	4.5	36%	3% - 100%
Magnum	32	15	54%	8% - 100%
Nugget	32	14	64%	9% - 100%
Target	29	11.5	43%	7% - 100%
Challenger	28	8.5	38%	7% - 100%
Northern Brewer	28	7.8	39%	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	56	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	18	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
Mangrove Jack - Empire Ale M15	9	Mangrove Jack	Ale	n/a	Med-High	72.5%	70°F	75°F
White Labs - London Ale Yeast WLP013	9	White Labs	Ale	Medium	Medium	71%	66°F	71°F
White Labs - Dry English Ale Yeast WLP007	9	White Labs	Ale	Med-High	Med-High	75%	65°F	70°F

Other Ingredients Used In Old Ale Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	56	Water Agt	Mash	13%	0% - 99%
Whirlfloc	30	Water Agt	Mash	65%	9% - 100%
Irish Moss	27	Fining	Boil	67%	0% - 100%
Epsom Salt	24	Water Agt	Mash	6%	0% - 37%
Calcium Chloride (dihydrate)	23	Water Agt	Mash	14%	0% - 70%
Lactic acid	23	Water Agt	Mash	75%	2% - 100%
Chalk	19	Water Agt	Mash	11%	0% - 39%
Baking Soda	16	Water Agt	Mash	12%	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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