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