Old Ale

Replies to This Discussion

Permalink Reply by JoKing on April 14, 2009 at 6:20pm

Dont use too much of that Molasses - maybe 100g?

Oh... and split that Starter and post me a bit!

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Permalink Reply by Mike Neilson on April 14, 2009 at 6:40pm

Will do!! Yeah I put 100g into the recipe ive dumbied up forgot to add med and dark crystal in there as well.

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Permalink Reply by Stu McKinlay on April 14, 2009 at 7:13pm

I reckon your dubbel grist would have some hints in it. I thought that it had some character that would work really well in an old ale.

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Permalink Reply by Mike Neilson on April 14, 2009 at 7:27pm

Yeah? Sub the Pils with UK pale and more choc?

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Permalink Reply by JoKing on April 14, 2009 at 7:29pm

Pale Choc brother... that stuff is the bizz.

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Permalink Reply by Stu McKinlay on April 14, 2009 at 7:37pm

Yeah yeah!

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Permalink Reply by Stu McKinlay on April 14, 2009 at 7:36pm

Yeah.

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Permalink Reply by Mike Neilson on April 14, 2009 at 7:41pm

84% Pale UK
6% Amber
2.5% Caraaroma
2.5% Caramunich II (love this Stuff)
2.5% Pale Choc
2.5% ????? Melanoidin or Up the Caraaroma and Pale Choc or ????????

I feel im Missing something???

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Permalink Reply by JoKing on April 14, 2009 at 8:07pm

Dark Crystal bro - that is what you are missing.

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Permalink Reply by Reviled on April 15, 2009 at 11:22am

More adjuncts :oP lol

Isnt an old ale supposed to be riddled with adjuncts? Im also considering an Old Ale, but I was planning on mashing really high, say 70*c, letting whatever primary yeast do its thing, then dumping in the dregs of Steves Porter Noir to let the Brett unleash on all of those unfermentable sugars!!

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Permalink Reply by Mike Neilson on April 15, 2009 at 11:53am

Nice!!! Yeah I aint going to rush into this one!! I think it would do the beer an injustice!!

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Permalink Reply by Reviled on April 15, 2009 at 12:00pm

Tell me about it, I allways sit on beers like this for a few months before I actually get round to brewing it.. Throw recipes around on here, seek feedback, then change it over and over again, I find it can sort of 'click' when you hit the right recipe, it just feels right, haha, at risk of sounding like some kind of beer making hippy :oP lol

You planning on oak ageing? I was considering oaking half of the batch for comparison but still unsure about this.. I assume cos Bretts being used a longer maturation/conditioning period will be needed?

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