Home of the BrewNosers

Recipe: Ye Ale of Olde
Brewer: Rob Shortt
Asst Brewer:
Style: Old Ale ( English Strong Ale)
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 73.0 l
Post Boil Volume: 67.0 l
Batch Size (fermenter): 64.5 l
Bottling Volume: 60.0 l
Estimated Color: 21.6 SRM
Estimated IBU: 51.8 IBUs
Brewhouse Efficiency: 77.00 %
Est Mash Efficiency: 78.8 %
Boil Time: 60 Minutes
OG: 1.073 SG
FG: 1.018 SG
ABV: 7.3 %


Ingredients:
------------
Amt Name Type # %/IBU
83.5 l Old Ale Water 1 -
30.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2 -
15.60 g Chalk (Mash 60.0 mins) Water Agent 3 -
11.70 g Baking Soda (Mash 60.0 mins) Water Agent 4 -
10.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 5 -
9000.0 g Pale Malt, Maris Otter (3.0 SRM) Grain 6 42.4 %
8300.0 g Pale Malt, Maris Otter (OLD) (3.0 SRM) Grain 7 39.1 %
1500.0 g Munich Dark (BestMälz) (12.7 SRM) Grain 8 7.1 %
400.0 g Caramel/Crystal Malt - 60L (60.0 SRM) Grain 9 1.9 %
400.0 g Special B (Dingemans) (147.5 SRM) Grain 10 1.9 %
380.0 g Barley, Flaked (1.7 SRM) Grain 11 1.8 %
350.0 g Chocolate Malt (Thomas Fawcett) (508.0 S Grain 12 1.6 %
220.0 g Oats, Flaked (1.0 SRM) Grain 13 1.0 %
75.0 g Goldings, East Kent [6.40 %] - First Wor Hop 14 17.0 IBUs
50.0 g Willamette [4.20 %] - First Wort 60.0 mi Hop 15 7.5 IBUs
45.0 g Warrior [15.40 %] - First Wort 60.0 min Hop 16 24.6 IBUs
0.85 tsp Irish Moss (Boil 10.0 mins) Fining 17 -
50.0 g Goldings, East Kent [6.40 %] - Boil 5.0 Hop 18 2.1 IBUs
25.0 g Willamette [4.20 %] - Boil 5.0 min Hop 19 0.7 IBUs
4.50 g DAP Yeast Nutrient (Boil 3.0 days) Other 20 -
3.0 pkg Voss Kveik (MJ #) Yeast 21 -
420.0 g Fancy Molasses [Boil for 60 min](80.0 SR Sugar 23 2.0 %
280.0 g Black Strap Molasses [Boil for 60 min](8 Sugar 24 1.3 %

Those water additions are based on soft Dartmouth water. Here's what Beersmith has to say about the water profile I came up with - Semi Burtonized.

Name: Old Ale
Calcium: 115.00 ppm
Magnesium: 36.00 ppm
Sodium: 50.00 ppm
Sulfate: 157.00 ppm
Chloride: 66.00 ppm
Bicarbonate: 231.00 ppm


Mash Schedule: MT BIAB 64.5L High
Total Grain Weight: 21250.0 g
----------------------------
Name Description Step Temperature Step Time
Saccharification Add 83.5 l of water at 73.0 C 68.0 C 75 min

I had a lot a old malt that I didn't want to waste and thought any oxidation notes may add character to a brew like this. This batch was split into 3 fermenters. 21 g of Hungarian Oak Cubes Medium Toast were added to the exchange batch for 4 weeks. This wasn't a lot but I didn't want to overdo it - I think it's in the background as I notice a difference between this and samples from the non oaked carboy.


It's been a few years since I've gotten in on an exchange, I hope you all enjoy! The brews have all been great so far.


-Rob

Thanks for the interesting beer. It's a perfect sipper while cooking xmas supper. I'm too wrapped up in festivities for a detailed analysis, but it's complex and delicious. Cheers!

I think there was definitely some oxidation present, but as you said, that's acceptable style-wise. Lots of flavor going on from dark sugar to dark fruit and a little bit of hop character as well. I definitely noticed and appreciated the oak, which I feel provided a bit of a drying finish that really balanced the overall sweetness nicely. Thanks for the share and welcome back to the exchange!

I don’t know if it was just my bottle but I was getting green apple on the nose and quite a bunch in the taste. Made it hard to pick anything else out.

jmacdonald wrote: ↑

Sun Dec 27, 2020 2:20 am

I don’t know if it was just my bottle but I was getting green apple on the nose and quite a bunch in the taste. Made it hard to pick anything else out.

Daamn, So sorry! Perhaps an issue with bottling.

I enjoyed this nice-looking, well-catbed concoction, but I also found a green apple aroma/taste was quite present... Could sense some nice complexity behind it though.

Sent from my SM-G960W using Tapatalk

Oh, I’m behind on my responses. Not so much the drinking part of it. I enjoyed this one, it was complex and malty and I thought the molasses was a nice touch. Anytime I’ve ever brewed or drank a beer with a semi refined sugar it seems like any associated flavours are drown out so I’m glad you went big on that. I did get a bit of acetaldehyde too, but not a huge amount.


Sent from my iPhone using Tapatalk

Now I'm wondering if my counter pressure bottle filler's infected. I kicked the keg but do have a few bottles left that I'll try.

"Catbed" is supposed to be "carbed" of course.

I say carbed a lot in my reviews. It is fun to say.

Sent from my SM-G960W using Tapatalk

I enjoyed this a lot! Thanks for the share. No issues with my bottle.


Sent from my iPhone using Tapatalk