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Hogeye Jubilation Winter Ale

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Hogeye Jubilation Winter Ale

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Beer Style: Old Ale  (19A)
Recipe Type: all-grain
Yield: 5 US gallons

Old Ale


This is a variation on the clone recipe for Avery Brewing Co's. Old Jubilation Ale on p. 103 of the BYO Magazine 250 Classic Clones issue. My variations are: I substituted Nugget hops from my vines for the 2nd hop addition, and used Northern Brewer's hops in place of Bullion, which wasn't available from my supplier at the time. I also used White Labs' WLP250, under the Rebel Brewer American Pub Yeast label. I rounded grain measures up to the next unit, since that is the standard measure and I really don't have the storage space for leftovers!


  • 14 lbs. Malteurop 2-row pale malt
  • 13 oz. Briess Special Roast malt, 50Ã�º L
  • 13 oz. Briess Victory malt
  • 2 oz. Briess 2-row chocolate malt
  • 1 oz. Briess 2-row black malt
  • 3.2 oz. Turbinado sugar
  • 1 oz. Northern Brewer's whole/leaf hops
  • 1 oz. Nugget whole/leaf hops
  • 1 oz. Northern Brewer's whole/leaf hops
  • 2 Whirlfloc tablets
  • Rebel Brewer American Pub Ale Yeast WLP250
  • 3/4 cup corn sugar for priming

Additional Instructions

Primary Ferment: 1 week
Secondary Ferment: 2 weeks

Beer Profile

Original Gravity: 1.074
Final Gravity: 1.015
Alcohol by Vol: 7.72%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


This is a single infusion mash at 152º F for 60 minutes. Sparge with 175º F water to collect 7 to 7.5 gallons of wort for a 90-minute boil.

At the start of the boil, add the Turbinado sugar. At 60 minutes, add 1 oz. Northern Brewer's hops. At 30 minutes, add the Nugget hops. At 15 minutes, add the Whirlfloc tablets. At flame out, add the last ounce of Northern Brewer's hops.

Cool the wort to ~70º F and pitch the yeast. Ferment for one week and then rack off to secondary. Ferment for another 2 weeks. After this time, add the corn sugar and bottle or omit the sugar and keg if force-carbonating.