Old Ale – All Grain

Statistics

General Info

The 2007 edition of our gift brew. I brewed it earlier so that it will have much time to age. This one will be bottle conditioned.

Racked to primary and pitched a slurry of White Labs English Ale (WLP002) yeast from a previous batch (September 9, 2007). Racked to secondary after nine days in primary (September 18, 2007).

Bottled one case of bombers and 30 12 ouncers. Primed with 4 ounces of corn sugar and 1/2 packet of Munton’s dry yeast, hydrated (October 9, 2007).

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 80L 7.1%
1.00 pounds German CaraMunich Malt II 7.1%
14.00 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
0.75 pounds Brown Sugar (Dark)

Non-Fermentables

Amount Non-Fermentable Time
1 tsp. Irish Moss 15 minutes

Hops

Amount Hop Time AA
1.00 ounces Northern Brewer 60 min 8.7%
0.65 ounces Kent Golding 30 min 4.0%
0.65 ounces Kent Golding 10 min 4.0%
2.30 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
English Ale (WLP002) White Labs Liquid Slurry

Mash Infusion

Step Description Temp. Time
Infusion Mash Single infusion - higher mash temperature for a more dextrinous wort. 157° F 60 min.
Sparge Batch sparge X3 170° F 60 min.

Procedure

  • Single infusion mash
  • Sparge with 4 gallons of 168 degree water
  • Total boil time: 90 minutes
    • Add Northern Brewer hops at boil (bittering)
    • Add first round of Goldings hops at 30 minutes (flavor)
    • Add Brown Sugar at 45 minutes
    • Add Irish Moss at 45 minutes
    • Add second round of Goldings hops at 50 minutes (aroma)
  • Cool wort to 70-75 degrees
  • Pitch yeast

Fermentation and Aging

Primary:
9 days @ 68° F
Secondary:
14 days @ 68° F
Age:
83 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: 5.0    
Boil Time: 60    
O.G.:      
Mash PH:      
Boil PH: