CASK 2014 Barrel Project Old Ale 
All Grain Recipe
Submitted By: Dibbs (Shared)
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| Brewer: Chris Dibble | |
| Batch Size: 6.00 gal | Style: Old Ale (19A) |
| Boil Size: 8.63 gal | Style Guide: BJCP 2008 |
| Color: 15.0 SRM | Equipment: Dibbs Brew Pot (10 gal) and 10 Gallon Rubbermaid Cooler |
| Bitterness: 45.3 IBUs | Boil Time: 90 min |
| Est OG: 1.097 (23.1° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
| Est FG: 1.029 SG (7.2° P) | Fermentation: Ale, Two Stage |
| ABV: 9.2% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 19 lbs 6.40 oz |
Maris Otter (Crisp) (4.0 SRM) |
Grain |
1 |
| 12.80 oz |
Caramel/Crystal Malt - 10L (10.0 SRM) |
Grain |
2 |
| 12.80 oz |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
3 |
| 13.76 oz |
Corn, Flaked (1.3 SRM) |
Grain |
4 |
| 4.00 oz |
Special B (Castle Malting) (152.3 SRM) |
Grain |
5 |
| 1.50 oz |
Magnum [12.0%] - Boil 60 min |
Hops |
6 |
| 0.50 oz |
Fuggle [4.5%] - Boil 15 min |
Hops |
7 |
| 1.0 pkgs |
London Ale (White Labs #WLP013) |
Yeast |
8 |
| 1.0 pkgs |
Nottingham (Danstar #-) |
Yeast |
9 |
Notes
Use either yeast listed in a large starter.This Recipe Has Not Been Rated
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