curmudgeon - Old Ale |
RECIPE INFO |
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by bill rios
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Recipe Type:
All Grain |
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Batch Size: 0 |
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Boil Size: 0 |
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Boil Time: 90 Minutes
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Efficiency: 72%
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OG: 1.092 |
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FG: 1.023 |
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ABV: 9.04%
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Bitterness: 41.01 (tinseth)
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IBU/OG: 0.45 |
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Color: 9.4° SRM
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Calories: 9.04 per 330ml
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BIAB not mash |
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FERMENTABLES |
| 74.3% |
0 |
2-Row - US |
37 |
1 |
Mash |
| 11.4% |
0 |
Carapils - Dextrine Malt - US |
33 |
1 |
Mash |
| 11.4% |
0 |
Munich - UK |
37 |
9 |
Mash |
| 2.9% |
0 |
Dark Crystal 80L - UK |
33 |
80 |
Mash |
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HOPS |
| 0 |
Nugget |
Pellet |
Boil |
60 Minutes |
14 |
34.01 |
| 0 |
Perle(US) |
Pellet |
Boil |
30 Minutes |
6 |
7 |
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YEAST |
| Wyeast American Ale 1056 |
75% |
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OTHER INGREDIENTS |
| 8 |
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Molases |
5 minutes |
Boil |
| 2.5 |
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Oak |
0 minutes |
Secondary |
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INSTRUCTIONS |
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Mash the grains at 156F for 60 minutes. Vorlauf until runnings are clear, then run off into kettle.
Sparge the grains and top up as nessisary to obtain 6 gallons of wort. Boil for 90 Minutes, following
the hops and addition schedule. After the boil, chill wort to jus below fermentation temperature, about 70F.
Aerate the wort and pitch the yeast.
Ferment at 70F until the completion of primary fermentation(about 9 days depending on the tempurature).
Rack beer into secondary and add oak chips. let the beer age with the wood. Use your palate to decide how long.
Oak chips are pretty quick, a week or so can be plenty.
I'm going to brew this as a brew in the bag technique. So, steep grains as specified in mash then rinse off grains to
achieve the total wort to boil.
Not sure the exact Malts used. Just says standard 2 row base malt, need to figure out specifics.
American ale yeast (Wyeast1056 or White labs WLP060)
I'm gonna try the American Oak spirals in secondary and soak in a light whiskey or vodka to starilize.
Recipe says should have a final gravity of 1.019, IBUs of 50 and ABV at 9.8%
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