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

Old Ale



  • 16 pounds, 2-row brewer's malt
  • 2 pounds, crystal malt (40 Lovibond)
  • 2 pounds, crystal malt (90 Lovibond)
  • 2 ounces, Northern Brewer leaf hops (Freshops)
  • 3 ounces, Hallertauer leaf hops (Freshops) after turning off

Click to Print Recipe


Crush all malts. Bring 5+ gallons water to 180 degrees, pour into 40 quart or larger cooler chest, stir in crushed malt. Check temperature, should be near 155 degrees. Mash stirring every 15 minutes for 2 hours. Sparge with 170+ degree water to yield 12 gallons. Boil for 1 hour, adding 2 ounces Norther brewer at 30 minutes. Add 3 ounces Hallertauer after turning off heat. Cover and let sit 5 minutes. Cool and pipe onto the yeast cake from a past batch (see HB Digest #600). Ferment at least 2 months at 65 degrees. Drink.