Batch Size (Gal): 5.25
Total Grain (Lbs): 14.75
Anticipated OG: 1.074 (estimated w/honey)
Anticipated SRM: 34.0
Anticipated IBU: 49.9
Brewhouse Efficiency: 72 %
Wort Boil Time: 90 min.
61.0% – 9.00 lbs. Canadian Pale Malt
16.9% – 2.50 lbs. Wasmund’s Smoked Malt
6.8% – 1.00 lbs. Flaked Barley
1.7% – 0.25 lbs. Carafa Special II
1.7% – 0.25 lbs. Belgian Chocolate Malt
1.7% – 0.25 lbs. Simpson’s Extra Dark Crystal
1.7% – 0.25 lbs. English Roasted Barley
0.8% – 0.13 lbs. English Black Patent Malt
0.8% – 0.13 lbs. Coffee Malt
6.8%- 1.00 lbs. Honey – To be added
3.50 oz. Cascade (Pellet 4.50% AA) 60 min.
1.00 Unit Whirlfloc @ 15 min.(boil)
0.25 Tsp Yeast Nutrient @ 15 min.(boil)
White Labs WLP028 Edinburgh Ale – 20th Generation
Profile: Washington DC – Carbon filtered
Sacch Rest – 60 min @ 152
Brewed 2/21/10 With a big group from DCHB.
Smoked malt was from Wasmund’s. Didn’t look like it took a very good crush.
No water adjustments.
Hops 1.25 oz of whole homegrown, 2.25 oz of year old pellets.
Yeast was a cup of slurry from District ChopHouse, 20th generation.
OG: ~1.074 after honey is added
- 0.25 lbs dehusked carafa III
- 0.25 lbs chocolate malt
- 0.5 lbs Briess caramel 80
- 3.15 lbs dark liquid malt extract (60 min)
- 6.0 lbs dark liquid malt extract (15 min)
- 1.5 lbs corn sugar (0 min) (Note: 0.5 lbs more than NB recipe)
- 1 oz summit (60 min)
- 1 oz simcoe (15 min)
- 1 oz centennial (10 min)
- 1 oz cascade (5 min)
- 1 oz amarillo (0 min)
- 1 oz ahtanum (dry hop)
- SafAle US-05 (Note: I transferred wort onto a yeast cake of US-05)
English Olde Ale
“It should be a warming beer of the type that is best drunk in half pints by a warm fire on a cold winter’s night” – Michael Jackson.
I added the 2 pounds of DME and 1 pound of corn sugar for three reasons:
1) I had an objective of producing an OG of at least 1.070 (OG ended up being 1.072),
2) I was told that the Muntons Old Ale kit was sufficiently bitter to handle such unbalancing in favor of maltiness, and
3) I was also told that all malt at this gravity may be a bit “chewy” in the body, hence the corn sugar.
Steep the Briess Smoked Malt in a small amount of water at approximately 150º F for 20-30 minutes. Remove grains and rinse well.
Add sufficient water and bring to a boil, then add Muntons Old Ale kits, DME, and dextrose. Since the Old Ale already contains the bittering hops, there is only a need to boil for 20-30 minutes.
Five minutes before the end of the boil, add the ounce of Kent Goldings hops for aroma.
Cool and ferment as usual. The Muntons Old Ale kits each come with a dry yeast packet. Sufficient time for bottle/keg conditioning is recommended on all higher gravity beers.