Binnshire English Auld Ale, Batch 37 
All Grain Recipe
Submitted By: brett (Shared)
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| Brewer: Brett Binns | |
| Batch Size: 5.50 gal | Style: Old Ale (17B) |
| Boil Size: 7.04 gal | Style Guide: BJCP 2015 |
| Color: 22.8 SRM | Equipment: 10 Gallon BoilerMaker™ (5 gal/19 L) |
| Bitterness: 37.0 IBUs | Boil 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 |
Ingredients
| 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 |
| 1.0 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.Notes
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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