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Beer Style: Old Ale
(19A)
Recipe Type: extract
Yield: 5 US gallons
Description:
Well, since the recipes have been disseminating insidiously on the HBD I couldnt resist posting me favorite (brewed every other batch). Most of the recipe was crafted by GlynnB from aol.com (forget his real name)....Thanks GlynnB
DESCRIPTION: Clean tasting Brown ale with great body, great head retension which settles like a good old ale after about 20 minutes, bready/yeasty mouth-feel, plenty of malt flavor and not as bitter as the hop schedule would suggest (though hops are noticable). VERY satisfying.
Ingredients:
- 1# British/English 2-row
- 1# 37-64L crystal
- 8# Alexanders Pale DMS (or equivalent)
- 2/3 cup chocolate malt
- 1/3 cup blackstrap molasses (mmmm)
- 1/2# clover honey (optional)
- 2 oz Kent Golding (60 minute boil)
- 2 oz Fuggles (15 minutes)
- 1 oz Hallertau - 5 minutes (aroma)
- 1 oz Hallertau - steep for 3 minutes with heat off (aroma)
- Gypsum as needed
- Irish moss at final 15 minute
- WYeast London Ale yeast or Williams Brewing Triple Ale liquid yeast pack
Procedure:
Mash grains at 148-158 degrees for 1 hour. Also works well with simple "steep in water until just before water boils method." I do a "quickie" sparge with about a gallon of 170 degree water ("quickie" meaning slowly pouring gallon of 170 deg. water over grain bag in a strainer - Sshhh, I think I heard an all-grainer gulp..:^). Bring to boil, add the extract and molasses (and honey if desired) and ....you know the rest.
For a partial mash, this beer is simple and yielding. All variations have worked wonderfully (ie, with honey and without; with 8# Alexanders pale ale DMS; with 6# Williams Brewing pale DMS + 3# pale DME..etc.)
Source: Todd W. Roat
