Stoneloose Finest BrewBlog > Opskrifter

Style:

Category:	Strong Ale
Number:	19A

An ale of significant alcoholic strength, bigger than strong bitters and brown porters, though usually not as strong or rich as barleywine. Usually tilted toward a sweeter, maltier balance. “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.

Commercial Examples: Gale’s Prize Old Ale, Burton Bridge Olde Expensive, Marston Owd Roger, Greene King Olde Suffolk Ale , J.W. Lees Moonraker, Harviestoun Old Engine Oil, Fuller’s Vintage Ale, Harvey’s Elizabethan Ale, Theakston Old Peculier (peculiar at OG 1.057), Young's Winter Warmer, Sarah Hughes Dark Ruby Mild, Samuel Smith’s Winter Welcome, Fuller’s 1845, Fuller’s Old Winter Ale, Great Divide Hibernation Ale, Founders Curmudgeon, Cooperstown Pride of Milford Special Ale, Coniston Old Man Ale, Avery Old Jubilation.

Contributor:

Gert Trier Larsen

Yield:

23 liters

Color (EBC/SRM):

32.6/16.5

Bitterness (Calc):

55 IBU (Rager)

BU/GU:

0.7

Calories:

258 (12 ounces)

ABV:

8.7%

ABW:

6.8%

OG:	1.079
OG (Plato):	19.1° P
FG:	1.014
FG (Plato):	3.57° P
Real Extract:	6.38° P
App. Atten.:	81.3%
Real Atten.:	66.6%

Method:	All Grain
Source:	Den store bog om håndbryg

Enter desired final yield (volume):

liters

4.50 kilograms

Belgian Pale Ale Malt

Color (L):	2.7-3.8 °L
Info/Use:	Use as a base malt for any Belgian style beer with full body.

67.2% of grist

1.80 kilograms

German Light Munich Malt

Color (L):	5-6 °L
Info/Use:	For a malty, nutty flavor. Lagers, Oktoberfests and bock beer.

26.9% of grist

0.30 kilograms

Crystal Malt 120L

Color (L):	120 °L
Info/Use:	Pronounced caramel flavor and a red color. For stouts, porters and black beers.

4.5% of grist

0.10 kilograms

American Chocolate Malt

Color (L):	127 °L
Info/Use:	Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

1.5% of grist

6.70 kilograms

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	23 litres
Evaporation Rate:	5.6 litres per hour
Boil Time:	70 minutes
Runoff Volume Needed:	30.5 litres	23 litres (final boil volume) ÷ 0.96 (cooling) + 6.5 litres (boil evaporation)
Grain Amount:	6.7 kilograms
Grain Absorbtion:	11.9 litres
Total Water Needed:	46.2 litres	30.5 litres (runoff) + 11.9 litres (grain absorbtion) + 3.8 litres (equip. loss)
Mash Water Needed:	16.8 litres	based on 1.33 litres per kilogram of grain
Sparge Water Needed:	29.4 litres	46.2 litres (total water) – 16.8 litres (mash water)

)

100% of grist

0.65 kilograms

Glukose

0.5

Protafloc @ 55 minutes

76.00 grams

Golding

Region:	United States, Canada
AAU Range:	4 - 6%
Notes:	Version of Kent Goldings grown in the United States.
Typical Use:	Aroma.
Substitution:	Kent Goldings
Example:	English-style Ale, ESB, Pale Ale

Leaf @ 0 minutes
Type: Bittering
Use: Boil

76.00 grams

Golding

Region:	United States, Canada
AAU Range:	4 - 6%
Notes:	Version of Kent Goldings grown in the United States.
Typical Use:	Aroma.
Substitution:	Kent Goldings
Example:	English-style Ale, ESB, Pale Ale

Leaf @ 60 minutes
Type: Aroma
Use: Boil

152.00 grams

Total Hop Weight

Total Boil Time:	70 minutes

Total Boil Time:

70 minutes

Name:	London Ale
Manufacturer:	Wyeast
Product ID:	1028
Type:	Ale
Flocculation:	Medium
Attenuation:	75%
Temperature Range:	16–22°C
Amount:	12 gr

Start med 16,75 l vand i bryggeren. Mæsketid 1 time ved 68 grader. Udmæskning op til 27 l ved 75 til 78 grader. Kogetid 1 time 10 minutter. Første pose humle ved kogningens start 1/2 tablet Protafloc 15 minutter før endt kogning. Anden pose humle 10 minutter før endt kogning. Glukose 5 minutter før endt kogning. Modning 11 uger ved 12 grader.

Start med 16,75 l vand i bryggeren.

Mæsketid 1 time ved 68 grader.

Udmæskning op til 27 l ved 75 til 78 grader.

Kogetid 1 time 10 minutter.

Første pose humle ved kogningens start

1/2 tablet Protafloc 15 minutter før endt kogning.

Anden pose humle 10 minutter før endt kogning.

Glukose 5 minutter før endt kogning.

Modning 11 uger ved 12 grader.

Primary:	7 days @ 20° C
Tertiary:	14 days @ 22° C
Lager:	77 days @ 12° C

Beskrivelse: Mørk og stærk med frugtagtig og sherrylignende smag fra det tilsatte sukker, men denne særlige øl kræver lang tids modning for at færdigudvikle sin karakter. Bryggerens råd: Hvis du ønsker at give øllet et festligt twist, kan du prøve at komme nogle julekrydderier i gærspanden. Kanel, muskat eller nelliker er alle gode bud. Kilde: Den store bog om håndbryg, side 163.

Beskrivelse:

Mørk og stærk med frugtagtig og sherrylignende smag fra det tilsatte sukker, men denne særlige øl kræver lang tids modning for at færdigudvikle sin karakter.

Bryggerens råd:

Hvis du ønsker at give øllet et festligt twist, kan du prøve at komme nogle julekrydderier i gærspanden. Kanel, muskat eller nelliker er alle gode bud.

Kilde:

Den store bog om håndbryg, side 163.

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