Binnshire English Auld Ale, Batch 37

All Grain Recipe

Submitted By: brett (Shared)
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Brewer: Brett Binns
Batch Size: 5.50 galStyle: Old Ale (17B)
Boil Size: 7.04 galStyle Guide: BJCP 2015
Color: 22.8 SRMEquipment: 10 Gallon BoilerMakerâ„¢ (5 gal/19 L)
Bitterness: 37.0 IBUsBoil Time: 60 min
Est OG: 1.076 (18.5° P)Mash Profile: Brett's Medium Body with dough in and mash out, 1.25 qt/lb
Est FG: 1.016 SG (4.1° P)Fermentation: Primary, Secondary, Keg, then Keezer
ABV: 8.0%Taste Rating: 30.0

Amount Name Type #
11 lbs 12.16 oz Mapleton 2-Row Pale (Maine Malt House) (2.0 SRM) Grain 1
1 lbs Munich I (Weyermann) (7.1 SRM) Grain 2
12.00 oz Special B Malt (180.0 SRM) Grain 3
8.00 oz Caramel Malt - 80L 6-Row (Briess) (80.0 SRM) Grain 4
8.00 oz Simpsons Double Roasted Crystal (DRC) (120.0 SRM) Grain 5
2.95 oz Fuggles [3.8%] - Boil 60 min Hops 6
0.50 oz Fuggles [3.8%] - Boil 30 min Hops 7
0.50 gal Whirlfloc Tablet (Boil 15 min) Misc 8
8.10 oz Molasses [Boil for 15 min] (80.0 SRM) Sugar 9
0.50 tsp Wyeast Beer Yeast Nutrient Blend (Boil 10 min) Misc 10
0.50 oz Fuggles [3.8%] - Boil 5 min Hops 11
1 pkgs Old Ale Blend (Wyeast #9097-PC) Yeast 12

Taste Notes

2017-01-08: Taste while racking, warm and flat: Slightly sour. Reminiscent of a Flanders Red but in a slightly milder form. No obvious oak or whiskey impact. Complex and interesting.


Alternate yeast: Wyeast 9097-PC Old Ale Blend or Mangrove Jack M-03 2016-03-08: Brew Day. It went pretty well. I forgot to sanitize the pump for the last ten minutes of the boil so I ran the boil over by about five minutes. This will impact hop aroma. The starter looked fine. 1 L on stir plate. The packet of yeast was from mid October so this was especially necessary. Quite some varience on OG from hot to cold to refractometer. I used the lower temp number from the hydrometer. 2016-03-19: Racked to Secondary. SG of 1.020@68.5°F=1.021. Far from terminal gravity still. Flavor: boozy, a little fuity. Not much malt specific flavor - its mild. 2016-03-28: Lowered temp in room to 65°F. Temp at floor, where carboy is, usually a couple of degrees lower. Outdoor temps still way lower so room temp will not rise above this setting. 2016-04-19: Racked to new 5G glass carboy. Great clarity, maybe unfortunately. SG is 1.020@63°F=1.020. 2016-04-19: Racked to new 5G glass carboy. Great clarity, maybe unfortunately. SG is 1.020@63°F=1.020. After soaking 2oz local Red Oak, charred darkly on one side with a MAP torch, in Connemara peated Irish whiskey, I have added it to my English Old Ale racked to a new 5G glass carboy. The whiskey took on pleasant vanilla flavors and maybe a little less than an ounce was also added to the carboy also - all that was left in the ziplock I used for aging the oak. 2016-06-10: I noticed white layer including bubbles on top of wort nearly in neck of fermenter. It appears that it is a Brettanomyces pellicle and should be considered a positive as the Old Ale Blend yeast does contain Brettanomyces and the pellicle protects the wort from oxygen and other contaminates. 2017-01-08: Racked to keg #4. FG via Refractometer is 1.038, 9.8 Brix or 1.014 adjusted. the Hydrometer showed 1.018@57.8°F or 1.018. I will use the average reading of 1.016 which was target anyway.
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