This Old Ale Beer Recipe is a classic example of a dark and flavorful beer with fruity and sherry-like notes that come from the use of corn sugar. With a long conditioning period, this beer requires patience to fully develop its character. However, the result is a delicious and complex ale that is worth the wait.
Old Ale Beer
Equipment
- 1 Large pot or mash tun
- 1 Fermenting vessel (e.g. carboy, bucket)
- 1 Airlock and bung or blow-off tube
- 1 Hydrometer and test jar
- 1 Thermometer
- 1 Auto-siphon or racking cane
- 1 Bottling bucket or kegging equipment
- 1 Bottles or kegs
- 1 Bottle capper or kegging system
- 1 Sanitizer (e.g. Star San)
- 1 Grain mill (if using whole grains)
- 1 Propane burner (if brewing outdoors)
Ingredients
For the Mash – Liquor 16.75 Litres (29½ Pints) – Mash Time 1 hr – Temperature 68°c/154 °F
- 10 lb Pale Malt Quantity 4.5kg
- 4 lb Munich Malt Quantity 1.8kg
- 10½ lb Dark crystal Malt Quantity 300g
- 3½ lb Chocolate Malt Quantity 100g
For the Boil – 27 Litres (47½ Pints) – Boil Time 1 hr – 10 mins
- 2¾ oz (Hops) Golding 5.5% When to add – At start of boil (IBU 37.3)
- 2¾ oz (Hops) Golding 5.5% When to add – For last 10 mins of boil (IBU 13.1)
- 1 tsp Protofloc Other – When to add – For last 15 mins of boil
- 1.7 lb Corn sugar Other – When to add – For last 5 mins of boil
To Ferment – 20°C (68°F) – Conditioning 11 weeks at 12°C (54°F)
- 1 Wyeast 1028 London Ale
Instructions
Mashing:
- Heat 16.75 liters of liquor to 68°C/154°F in a large pot or mash tun.
- Add the crushed pale malt, Munich malt, dark crystal malt, and chocolate malt to the liquor and stir well.
- Maintain the temperature at 68°C/154°F and let the mash rest for 1 hour.
- Drain the wort from the mash tun into the pot or a separate container, and sparge (rinse) the grains with water to extract as much sugar as possible.
Boiling:
- Add 27 liters of water to the pot with the wort and bring it to a boil.
- Once the wort starts boiling, add 2.75 oz of Golding hops and boil for 1 hour.
- After 50 minutes of boiling, add Protofloc to the pot.
- Add another 2.75 oz of Golding hops for the last 10 minutes of the boil.
- Add 1.7 lb of corn sugar for the last 5 minutes of the boil.
Fermenting:
- Cool the wort to 20°C/68°F and transfer it to a fermenting vessel.
- Add the Wyeast 1028 London Ale yeast to the fermenting vessel and stir well.
- Seal the vessel with an airlock and let the beer ferment at 20°C/68°F for about 2-3 weeks or until the fermentation slows down.
- After primary fermentation, transfer the beer to a secondary fermenting vessel and let it condition for 11 weeks at 12°C/54°F.
- Bottle or keg the beer and let it carbonate for at least 2 weeks before drinking.
| Makes 🍻 | Ready to Drink 🍺 | Estimated ABV | Bitterness Rating | Color Rating |
| 23 Litres (40 Pints) | 12 Weeks | 8.7% | 55 IBU | 32.6 EBC |
Rich and Complex Flavor Profile
This Old Ale Beer Recipe is a great choice for those who appreciate a beer with a rich and complex flavor profile. With a combination of pale malt, Munich malt, dark crystal malt, and chocolate malt, along with Golding hops and corn sugar, this beer has a unique flavor that is both fruity and sherry-like, with a bitter finish.
Classic English Brewing Style
Old Ale Beer is a classic English brewing style that has been around for centuries. By following this recipe, you can recreate a beer that has a rich history and is sure to impress.
Rewarding Brewing Experience
Brewing Old Ale Beer can be a rewarding experience, as it requires patience and attention to detail to achieve the best results. However, the end product is a delicious and complex ale that is worth the wait.
FAQ on Making this Old Ale Beer Recipe
What are the ingredients needed to make Old Ale Beer?
The ingredients needed for this recipe include pale malt, Munich malt, dark crystal malt, chocolate malt, Golding hops, corn sugar, Protofloc, and Wyeast 1028 London Ale.
What is the recommended temperature for fermentation?
The recommended temperature for fermentation is 20°C (68°F).
How long does it take for the beer to be ready to drink?
It takes 12 weeks of conditioning at 12°C (54°F) for the beer to be ready to drink.
What is the estimated ABV and IBU of this recipe?
The estimated ABV is 8.7% and the IBU is 55.
What equipment is needed to make Old Ale Beer?
The equipment needed to make Old Ale Beer includes a large brew pot, a fermenting vessel, a hydrometer, a thermometer, a siphoning device, and a keg or bottles for storage.
How does the combination of different types of malt affect the flavor of the beer?
The combination of pale malt, Munich malt, dark crystal malt, and chocolate malt creates a complex flavor profile that includes fruity and sherry-like notes.
Can this recipe be adapted to make a smaller or larger batch?
Yes, this recipe can be adjusted to make a smaller or larger batch by adjusting the quantities of the ingredients accordingly.
How does the use of corn sugar impact the brewing process and final flavor of the beer?
The use of corn sugar in this recipe helps to increase the alcohol content of the beer and adds a sweet, fruity flavor.
What food would pair well with Old Ale Beer?
Old Ale Beer pairs well with hearty dishes such as stews, roasted meats, and strong cheeses.
How would you describe the aroma of this beer?
This beer has a rich aroma that includes notes of fruit, sherry, and chocolate.
Can this recipe be adapted to use different types of hops?
Yes, this recipe can be adapted to use different types of hops to create different flavor profiles.
