Old Ale – All Grain

Statistics

Malts and Grains

Amount Malt/Grain %
20.00 pounds British Maris Otter Pale Malt 74.1%
2.00 pounds German Melanoidin Malt 7.4%
2.00 pounds Crystal Malt 60L 7.4%
2.00 pounds German Dark Munich Malt 7.4%
0.50 pounds British Pale Chocolate 1.9%
0.50 pounds Belgian Special B Malt 1.9%
27.00 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
1.00 pounds Molasses

Non-Fermentables

Amount Non-Fermentable Time
1/8 tsp. Super Irish Moss 15 minutes

Hops

Amount Hop Time AA
2.00 ounces Magnum 60 min 12.5%
2.00 ounces Willamette 30 min 4.5%
4.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
English Ale (WLP002) White Labs Liquid 35ml

Procedure

  • Single infusion mash at 152°
  • Sparge with 4 gallons of 168°
  • 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:
84 days @ 55° F

Notes

Recipe formulated as a Winter Warmer of sorts. A beer to snuggle up to for the holidays. This one should be cask or bottle conditioned.