Back to Search
Back to Search
Beer Style: Old Ale (19A)
Recipe Type: extract
Yield: 5 US gallons
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 weekSecondary 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
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.
Source: Tim Johnson