Strong Ale - Old Ale (BJCP 2008)

Top 10 Old Ale (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
[BYOBRA] Theakston Old Peculiar Clone - 22L	22 L	5.48%	36.35	1.055	1.013		All Grain	7200
Robinson's Old Tom clone	12 L	8.3%	30.29	1.082	1.019		All Grain	6656
Ginger Wheat	5.5 gal	8.63%	37.32	1.076	1.011		All Grain	4461
McEwans Champion clone	23 L	7.81%	26.17	1.079	1.020		All Grain	4214
Christmas Beeracle	230 gal	8.59%	68.56	1.088	1.023		All Grain	4115
Autumn's Bounty Double Nut Brown Ale	5.5 gal	8.89%	49.87	1.089	1.021		All Grain	3374
Velniūkštis	12.8 L	5.54%	40.84	1.055	1.013		All Grain	3326
Old Ale for Barrel	7.5 gal	9.35%	75.14	1.098	1.027		All Grain	3058
Scotch Wee Heavy Ale	5.5 gal	10.18%	30.43	1.095	1.017		All Grain	2996
Honey-Apricot Strong Ale	5.5 gal	8.4%	52.37	1.090	1.026		Partial Mash	2982

Newest Old Ale (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Pilsner Ale	20.8 L	8.37%	11.35	1.079	1.015		BIAB	74
Old Ale	5 gal	7.9%	66.01	1.082	1.021		All Grain	114
Old Honey Ale	5.5 gal	7.02%	40.9	1.065	1.012		BIAB	139
brown Porter	3 gal	8.62%	34.72	1.088	1.022		extract	248
Bavarian Fruity Ale 2	5.5 gal	5.37%	58.36	1.049	1.008		extract	119
Barrel and Pop	20 L	7.04%	27.53	1.073	1.019		All Grain	154
American Pale Ale	5.5 gal	7.56%	22.17	1.081	1.023		extract	113
The Abyss	5.5 gal	13.69%	81.94	1.139	1.035		extract	159
Kevin’s Blue Ridge Strong Ale	5 gal	8.88%	47.87	1.095	1.028		extract	269
Freestyle True Ale	5 gal	7.04%	0	1.064	1.012		All Grain	292

Fermentables Used In Old Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
United Kingdom - Maris Otter Pale	99	United Kingdom	Grain	base malt	3.75°L	38	70%	15% - 100%
US - Pale 2-Row	58	US	Grain	base malt	1.8°L	37	67%	9% - 100%
United Kingdom - Chocolate	41	United Kingdom	Grain	roasted malt	425°L	34	3%	0% - 10%
American - Chocolate	40	American	Grain	roasted malt	350°L	29	2%	0% - 8%
Brown Sugar	37		Sugar	sugar	15°L	45	8%	1% - 20%
Special B	35		Grain	crystal malt	115°L	34	5%	1% - 13%
Caramel / Crystal 60L	33		Grain	crystal malt	60°L	34	6%	2% - 14%
Flaked Oats	28		Adjunct	raw	2.2°L	33	6%	2% - 20%
Belgian - Biscuit	28	Belgian	Grain	roasted malt	23°L	35	6%	0% - 22%
Molasses	28		Sugar	sugar	80°L	36	5%	1% - 13%

Hops Used In Old Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	77	5	34%	8% - 100%
Fuggles	73	4.5	38%	10% - 100%
Cascade	46	7	28%	7% - 100%
Northern Brewer	41	7.8	38%	11% - 100%
Chinook	31	13	28%	5% - 67%
Magnum	26	15	44%	6% - 100%
Willamette	23	4.5	35%	9% - 75%
Amarillo	21	8.6	27%	7% - 73%
Target	19	11.5	38%	4% - 100%
Nugget	19	14	43%	12% - 100%

Steeping Grains Used In Old Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Caramel / Crystal 60L	7		Grain	crystal malt	60°L	34	43%	33% - 60%
Aromatic Malt	6		Grain	specialty malt	20°L	35	24%	13% - 58%
American - Caramel / Crystal 80L	5	American	Grain	crystal malt	80°L	33	31%	20% - 40%
American - Caramel / Crystal 120L	5	American	Grain	crystal malt	120°L	33	47%	17% - 100%
Honey Malt	5		Grain	crystal malt	25°L	37	36%	7% - 60%
American - Roasted Barley	5	American	Grain	roasted malt	300°L	33	16%	7% - 33%
American - Chocolate	4	American	Grain	roasted malt	350°L	29	15%	3% - 27%
United Kingdom - Crystal 60L	4	United Kingdom	Grain	crystal malt	60°L	34	35%	15% - 50%
United Kingdom - Dark Crystal 80L	4	United Kingdom	Grain	crystal malt	80°L	33	48%	17% - 75%
American - Caramel / Crystal 40L	4	American	Grain	crystal malt	40°L	34	69%	20% - 100%

Yeasts Used In Old Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - English Ale Yeast S-04	49	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	28	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - Dry English Ale Yeast WLP007	19	White Labs	Ale	Med-High	Med-High	75%	65°F	70°F
Danstar - Nottingham Ale Yeast	18	Danstar	Ale	Med-High	High	77%	57°F	70°F
Wyeast - London Ale 1028	17	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - English Ale Yeast WLP002	13	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
White Labs - Edinburgh Scottish Ale Yeast WLP028	12	White Labs	Ale	Med-High	Medium	72.5%	65°F	70°F
White Labs - British Ale Yeast WLP005	11	White Labs	Ale	Medium	High	70.5%	65°F	70°F
Wyeast - Scottish Ale 1728	9	Wyeast	Ale	0.12	High	71%	55°F	75°F
Wyeast - London Ale III 1318	9	Wyeast	Ale	0.1	High	73%	64°F	74°F

Other Ingredients Used In Old Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Irish Moss	54	Fining	Boil	57%	0% - 100%
Whirlfloc	17	Water Agt	Boil	50%	0% - 100%
Gypsum	15	Water Agt	Mash	29%	0% - 100%
Epsom Salt	11	Water Agt	Mash	8%	0% - 50%
Lactic acid	6	Water Agt	Mash	68%	23% - 100%
Calcium Chloride (anhydrous)	6	Water Agt	Mash	25%	1% - 67%
Yeast Nutrient	5	Other	Boil	16%	6% - 25%
Cinnamon	4	Spice	Boil	40%	14% - 78%
Calcium Chloride (dihydrate)	4	Water Agt	Mash	20%	0% - 50%
Cinnamon stick	3	Spice	Boil	44%	7% - 97%

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