Old Ale 2016 Sept

a Partial Mash Old Ale by Matt

Fermentables

Amount Fermentable Maltster Use PPG Color
3.3 lb
Golden Light LME
Briess Late Boil 37 4 °L
3.0 lb
Light Dry Malt Extract
Any Boil 44 5 °L
1.0 lb
Dextrose (Corn Sugar)
Any Boil 46 0 °L
1.0 lb
Dry Malt Extract - Extra Light
Any Boil 42 2 °L
0.5 lb
2-Row (US)
Any Mash 37 1 °L
0.5 lb
Caramel/Crystal 60L (US)
Any Mash 34 60 °L
0.5 lb
Roasted Barley (US)
Any Mash 33 300 °L
6.0 oz
Molasses
Any Late Boil 36 80 °L

Hops

Amount Hop Time Use Form AA
1.0 oz Cluster (US) 60 min Boil Pellet 7.9%
1.0 oz Fuggle (US) 45 min Boil Pellet 4.8%
1.0 oz East Kent Golding (UK) 15 min Boil Pellet 5.0%
1.0 oz East Kent Golding (UK) 5 min Boil Pellet 5.0%

Yeasts

Name Lab/Product Attenuation
Thames Valley Ale Wyeast 1275 77.0%

Stats

Batch & Boil

  • Batch Size 5.0 gal
  • Boil Time 60 min

Properties

  • OG 1.079
  • FG 1.018
  • IBU 37
  • ABV 8.0%
  • Color
    21 SRM
  • Balance Balanced
Toad small