Author Topic: HAle 2012  (Read 1052 times)

Offline evandy

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HAle 2012
« on: November 16, 2012, 05:32:28 PM »
Decided that I shouldn't let the yeast from a Best Bitter go to waste (Thames Valley II)...  I rarely pitch on top of the cake, but for this Old Ale I think I will.  Should reach it's peak for next year, most likely.

As always, thoughts welcome....

HAle 2012
Old Ale
Type: Extract Date: 11/16/2012
Batch Size (fermenter): 5.50 gal Brewer:
Boil Size: 2.82 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot ( 3 Gal/11.4 L) - Extract
End of Boil Volume 2.60 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.25 gal Est Mash Efficiency 0.0 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
1 lbs Crystal Extra Dark  (C&F) (120.0 SRM) Grain 1 7.3 %
8.0 oz Aromatic Malt (26.0 SRM) Grain 2 3.6 %
8.0 oz Honey Malt (Gambrinus) (25.0 SRM) Grain 3 3.6 %
4.0 oz Black Malt (Simpsons) (550.0 SRM) Grain 4 1.8 %
4.0 oz Crystal, Dark (T&F) (80.0 SRM) Grain 5 1.8 %
11 lbs 4.0 oz Extra Light Muntons Dry Extract (3.0 SRM) Dry
Extract 6 81.8 %
1.00 oz Magnum [14.00 %] - Boil 60.0 min Hop 7 38.1 IBUs
1.00 oz Bramling Cross [6.00 %] - Boil 10.0 min Hop 8 3.3 IBUs
Beer Profile
Est Original Gravity: 1.092 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.023 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 9.1 % Actual Alcohol by Vol: 4.7 %
Bitterness: 41.4 IBUs Calories: 151.6 kcal/12oz
Est Color: 25.1 SRM

Offline evandy

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Re: HAle 2012
« Reply #1 on: November 25, 2012, 07:26:32 PM »
Well, this was a massively happy fermentation, no surprise.  the morning after I brewed, the airlock was blown out of the fermenter, and maybe 1/2 c of beer on the floor.  Cleaned it up, and switched to the blow-off tube I should have added in the first place.  HUGE amount of trub from this one; but, then, I didn't wash the yeast from the first batch.  Kept fermenting for a good 5 days or so.

I finally managed to source some black treacle, per Jamil's recipe.  This is some TASTY stuff; smoother and more caramel than molasses.  Just dumped the can into the beer and shook to rouse the yeast.  Once this finishes, I'll decant to a keg and start aging it.  Hopefully it will be drinkable enough for a pint or two by christmas.  But probably won't be great until next year.

Question for the crowd:  I've never oaked a beer, but this one seems like it might benefit from it.  Should I give it a shot?

Also; anyone else been making old ales?  Seems to be a neglected style these days; along with a lot of the british traditionals.
« Last Edit: November 25, 2012, 07:47:59 PM by evandy »

Online morticaixavier

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Re: HAle 2012
« Reply #2 on: November 26, 2012, 09:11:34 AM »
I brewed an old ale a few months ago. Let it age in a carboy for 3 months then kegged it. I used the lyles golden syrup for that one and it added a nice light caramel character. Might do it again but I think I will use the old ale blend and see what the touch of bret brings to the picture. didn't oak mine but I think it would be nice as long as it's not over the top.
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