Strong Ale - Old Ale (BJCP 2008) - Beer Recipes | Brewer's Friend
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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 7292
Robinson's Old Tom clone
12 L 8.3% 30.29 1.082 1.019
All Grain 6719
Ginger Wheat
5.5 gal 8.63% 37.32 1.076 1.011
All Grain 4510
McEwans Champion clone
23 L 7.81% 26.17 1.079 1.020
All Grain 4276
Christmas Beeracle
230 gal 8.59% 68.56 1.088 1.023
All Grain 4133
Autumn's Bounty Double Nut Brown Ale
5.5 gal 8.89% 49.87 1.089 1.021
All Grain 3400
Velniūkštis
12.8 L 5.54% 40.84 1.055 1.013
All Grain 3351
Scotch Wee Heavy Ale
5.5 gal 10.18% 30.43 1.095 1.017
All Grain 3098
Old Ale for Barrel
7.5 gal 9.35% 75.14 1.098 1.027
All Grain 3086
Honey-Apricot Strong Ale
5.5 gal 8.4% 52.37 1.090 1.026
Partial Mash 3010

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 94
Old Ale
5 gal 7.9% 66.01 1.082 1.021
All Grain 127
Old Honey Ale
5.5 gal 7.02% 40.9 1.065 1.012
BIAB 151
brown Porter
3 gal 8.62% 34.72 1.088 1.022
extract 288
Bavarian Fruity Ale 2
5.5 gal 5.37% 58.36 1.049 1.008
extract 139
Barrel and Pop
20 L 7.04% 27.53 1.073 1.019
All Grain 166
American Pale Ale
5.5 gal 7.56% 22.17 1.081 1.023
extract 122
The Abyss
5.5 gal 13.69% 81.94 1.139 1.035
extract 174
Kevin’s Blue Ridge Strong Ale
5 gal 8.88% 47.87 1.095 1.028
extract 299
Freestyle True Ale
5 gal 7.04% 0 1.064 1.012
All Grain 305

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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