This is the first set of ingredients I’ve ordered that are not from a kit. The recipe is from Beersmith 2. I hope to brew it this weekend!
BJCP Guideline: Old Ale
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 5 gal |
60 min |
34.6 IBUs |
6.8 SRM |
1.055 |
1.010 |
5.9 % |
|
Actuals |
1.055 |
1.013 |
5.5 % |
Fermentables
| Name |
Amount |
% |
| Pale Malt (2 Row) UK |
6.127 lbs |
64.75 |
| Caramel/Crystal Malt - 20L |
7.9 oz |
5.22 |
| Pale Liquid Extract |
2.347 lbs |
24.81 |
| Brown Sugar, Light |
7.9 oz |
5.22 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Goldings, East Kent |
1 oz |
60 min |
Boil |
Pellet |
5.5 |
| Northern Brewer |
0.5 oz |
60 min |
Boil |
Pellet |
7.5 |
| Fuggles |
0.5 oz |
2 min |
Boil |
Pellet |
5 |
| Fuggles |
0.75 oz |
3 days |
Dry Hop |
Pellet |
4.5 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Whirlfloc Tablet |
1.00 Items |
5 min |
Boil |
Fining |
| Polyclar |
0.25 oz |
1 day |
Secondary |
Fining |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Thames Valley Ale (1275) |
Wyeast Labs |
77% |
62°F - 72°F |
Mash
| Step |
Temperature |
Time |
| Mash In |
148°F |
75 min |
Notes
| The Burton Ale yeast was perhaps the most interesting part - it had a very vigorous fermentation - even several days after pitching and foamed quite a bit. |
BeerXML
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I got to brew this on Sunday morning. It went well! I used dark brown sugar instead of the light brown called for. Brew volume started slightly over 6 gallons, but by the time I got it to the fermenter it was around 4.5 gallons (lots of trub and I left a fair amount of wort behind with it). So I added almost 2 gallons of cold water to the fermenter. I didn’t boil it first, which was dumb, but we’ll see how that turns out. The OG was just about perfect (although that was before adding the cold water), so I’m happy with how the (partial) mashing went. As of this morning, the primary is bubbling happily away.
Sweet wort from partial mash
BA1 Body
BA1 Head
