Old Ale – All Grain

Statistics

Comments

Forgot (again) to add the brown sugar in during the boil. Made a syrup after wort had cooled with the brown sugar, molasses, and about 6 oz of water. Added to primary. Pitched yeast from slurry (September 21, 2008).

The temperature was a bit too high for optimal fermentation - moved to the basement to aid in lowering temperature (September 24, 2008).

Malts and Grains

Amount Malt/Grain %
11.00 pounds British Maris Otter Pale Malt 78.6%
1.00 pounds Honey Malt 7.1%
1.00 pounds Crystal Malt 75L 7.1%
1.00 pounds German CaraMunich Malt II 7.1%
14.00 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
0.50 pounds Brown Sugar (Dark)
0.25 pounds Molasses

Hops

Amount Hop Time AA
1.00 ounces Cluster 60 min 7.9%
0.25 ounces Magnum 60 min 13.6%
0.75 ounces Kent Golding 30 min 4.5%
0.50 ounces Kent Golding 10 min 4.5%
0.75 ounces Kent Golding 0 min 4.5%
3.25 ounces Total Hop Weight

Yeasts

Procedure

  • Single infusion mash
  • Total boil time: 90 minutes
  • Cool wort to 70-75 degrees
  • Pitch yeast

Fermentation and Aging

Primary:
7 days @ 68° F
Secondary:
7 days @ 68° F
Age:
70 days @ 55° F

St. Nicholas Winter Warmer

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 4.7                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 6    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 6.7    
Post-Boil Amt: 5    
Boil Time: 60    
O.G.:      
Mash PH:      
Boil PH: