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Strong Ale 2

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Strong Ale 2

back to search Back to Search  Style Details 

Beer Style: Old Ale  (19A)
Recipe Type: all-grain
Yield: 4.75 US gallons

Old Ale


This is an all Grain Strong Ale with a distinct Rye flavor.
5 Gallon Batch


  • 6 pounds of 2 Row Barley Malt
  • 6 pounds of 6 Row Barley Malt
  • 1 pound of Munich 60L Barley Malt
  • 1 pound of Rye Malt
  • 2 large Apples
  • 1.5 ounces of Cascade Hops
  • 1 ounce of Magnum Hops
  • 1 ounce of Saaz Hops
  • 2 grams Gypsum
  • 2 grams Calcium Chloride
  • 1 whirlfloc tablet or 2 tbls irish moss
  • 1 ounce package brewers yeast - SAFLE -5 works well.

Additional Instructions

Primary Ferment: at least 14 Days
Secondary Ferment: at least 45 Days

Beer Profile

Original Gravity: 1.075
Final Gravity: 1.02
Alcohol by Vol: 7.2%
Recipe Type: all-grain
Yield: 4.75 US Gallons

Click to Print Recipe


My equipment includes 1 - 5 gallon brew pot/cover; 1 - 10 gallon lauder pot with screen and spigot and cover; a professional electric hotplate, very large stainless steel spoon and a large funnel with #400 stainless steel screen. I use a 6 gallon fermenter.

Fill your boiling pot with 2 gallons of room temp water and add the Gypsum and Calcium.
Fill your lauder pot with 1 gallon of room temp water and add the 2 large Apples after slicing them thinly an removing all the seeds, leave the skin on.
The Apples add a complex character to the mash.
Allow your boil pot to rapid boil for at least ten minutes.
It's a good time to put on your eye protection and gloves!
Add all 14 pounds of grain to lauder pot and stir the cold mash, add all boiling water and stir for a minute to saturate the grains.
Cover the lauder pot let the grain rest.
Add 2 gallons of water to your boil pot again and after boil add it to the mash and stir again for a minute.
Allow the grain to rest for at least an hour, covering the lauder pot with a heavy towel will help to maintain temperature.
After the grain is well rested and cooled to at least 120~125 degrees, drain
off to your boil pot or a secondary hold pot. You should be able to get almost 5 gallons of liquid.
Return the brew to a boil and hold the boil for at least 60~90 minutes.
Add Hops & Whilfloc tablet or Irish Moss and let boil for another 15~20 minutes. Warm your yeast up to room temp.
I recommend using a wort chiller to bring the brew temperature quickly down to 80 degrees. Draw off about a cup of 80 degree wort and check OG, it's a good time to taste it too. When done add yeast to it, stir until dissolved completely. Pour off wort to fermenter through a large funnel with 400# screen to block hops, best pitch temp is 80~75 degrees, now pour in yeast mixture and set airlock. Be sure to locate fermenter away from sunlight and maintain 75 degrees or cooler.
After 14 days of primary move to secondary fermenter, be sure to sterilize it properly; Strong Ale doesn't require a secondary, it can stay in the primary if you wish. When day 60 arrives rack off to a keg and CO2 pressure to 2 atmospheres. Wait another week then chill the keg and serve my Strong Beer with food.

Typical batch is 7.13% ABV; SRM 10.43; IBU 52.02