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
Added 3/4 oz Fuggles to secondary this morning. This is the first time I’ve dry-hopped. I ground apart the pellets with a wooden muddler, then sterilized the carboy neck and poured them in. I then agitated a little to spread out the hops over the surface of the wort. There was a lot of falling and rising again of the hops…very interesting. After 3 days, I’ll add the polyclar, then bottle a day after that. New territory…
I had to look up this recipe on BeerSmith to see what style it was. They have it listed as pale ale. It reminded me more of an ESB, but those two styles are pretty close to each other any way. Nice beer; great for the summer time.
This one was definitely drinkable! Froze for 20 minutes to chill and using my peanut butter Costo cracker test, the flavor of the peanut butter cracker was somewhat stronger than the flavor of the beer, though your mileage may vary! Good beer for a hot day. The level of carbonation was a little low, which is where I like it.
If this is listed as an Ale, it is one of the better ones, I liked the lite color and carbination. Good head retention with good flavor. No long after taste and could drink this under a tree all day long. Nice mellow taste!
Thanks for the comments, Larry!