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Scrooge Vinter Varmer Hoppy Old Ale

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Scrooge Vinter Varmer Hoppy Old Ale

back to search Back to Search  Style Details 

Beer Style: Old Ale (19A)
Recipe Type: extract
Yield: 5 US gallons

Old Ale

Description:

A true pleasure to drink, an award winner too. Actually not hoppy (~30 IBU) but malty. A great winter brew at about 5.8% ABV. A Blue Ribbon beer at the 2008 Clark Co., WA fair. They know their beer here and this ranked 3rd highest beer in the county. If you're looking for a good Winter Warmer/English Old Ale, here it is. Brewing this one again for next winter.

Ingredients:

  • 6.6 lbs Coopers Unhopped Light Malt Syrup
  • 1 lb Light dry malt extract (Coopers)
  • 1 lb Munich Malt 10L
  • 8 oz. Dextrin Malt
  • 8 oz. Roasted Barley Malt
  • 8 oz. Victory Malt
  • 1 oz. Perle Hops (boil 60 minutes)
  • 1 oz. Perle Hops (boil 30 minutes)
  • 1 oz. Hallertauer Hops (flavor hops, boil last 15 min)
  • 1 oz. Hallertauer Hops (Finishing hops, boil last 3 min)
  • 1/2 tsp Irish Moss (boil 40 minutes)
  • 3/4 cup corn sugar for bottling
  • White Labs British Ale yeast

Additional Instructions

Primary Ferment: 1 week
Secondary Ferment: 1 week

Beer Profile

Original Gravity: 1.066
Final Gravity: 1.019
Alcohol by Vol: 6.15%
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe

Procedure:

Steep the malted grains at 150 degrees F for 30 minutes. I used a grain bag for this one. Boil started with 4.5 gallons drinking water. Two cans of Coopers Liquid Malt Extract (6.6 lbs.) and 1.0 lb. of Coopers Light DME added for full boil time. Add hops and Irish Moss per the schedule above. At flameout, the boil volume was 3 gallons. Cooled the wort and poured into 6 gallon primary fermenter with 2 gallons cold spring water. Pitched yeast when cooled to < 74 degrees F. Fermentation began in 24 hours. Bottled within two weeks and conditioned in warm room to carbonate.

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