26 replies to this topic

[ThroatwobblerMangrove]

So based on drews recipe I came up with the following old ale recipe (the name is a play on my states former rock formation that is no longer with us, RIP Old Man on the Mt.), please let me know what you think...5 gallon batchGRAIN BILL/MASH:6.7 lbs 2-row (US Pale)6.7 lbs Munich Malt0.75 lbs Special B0.75 lbs Flaked Wheat0.75 lbs Dark Brown Sugarmash around ?F for 1 hourHOPS:1.2 oz Magnum for 60 minutes2 oz EKG for 0-5 minutesYEAST:Wyeast 1728 (Scottish Ale)estimated SRM: 20.15estimated OG: 1.080estimated IBU: 50

[ThroatwobblerMangrove]

Do you guys think that I should replace the us 2-row with maris otter? or maybe I should replace the 2-row and munich with maris otter?

[Slainte]

I would replace the 2-row and Munich with Maris Otter.

[ThroatwobblerMangrove]

I would replace the 2-row and Munich with Maris Otter.

yeah - since I have MO why not use it eh? I could also use GP as I have that as well.

[3rd party JKor]

I drove by the former site of the Old Man in the Mtn. this morning, so I am highly qualified to comment on this recipe. The Old Man would replace the 2-row and Munich with Maris Otter. Maybe replace the Magnum with EKG.

[cavman]

I drove by the former site of the Old Man in the Mtn. this morning, so I am highly qualified to comment on this recipe. The Old Man would replace the 2-row and Munich with Maris Otter. Maybe replace the Magnum with EKG.

Agree on the MO or even some GP, but the magnums should be fine for bittering. Maybe move the EKG's to the 10-15 minute range though.

[ThroatwobblerMangrove]

How about replacing 2-row and munich with MO and GP (equal parts)?

[ThroatwobblerMangrove]

Maybe replace the Magnum with EKG.

What's the thought here? Between the 60 minute boil and the extended aging I'd be surprised anyone could tell what hops I used for the bittering addition. On the same token I guess the extended aging will also hide aroma so maybe moving the EKGs to 10-15 mins wouldn't be a bad idea...

[cavman]

How about replacing 2-row and munich with MO and GP (equal parts)?

That's fine, as for hops magnum are so clean no one will know just use them.

[3rd party JKor]

What's the thought here? Between the 60 minute boil and the extended aging I'd be surprised anyone could tell what hops I used for the bittering addition. On the same token I guess the extended aging will also hide aroma so maybe moving the EKGs to 10-15 mins wouldn't be a bad idea...

Probably not a big deal, but it would just be more true to style.

[drewseslu]

I would really keep the Munich about where you have it and swap the 2R for MO or GP, if you feel so inclined.Also, move the EKG addition to 20 min.I used Northdown FWIW.

[ThroatwobblerMangrove]

I would really keep the Munich about where you have it and swap the 2R for MO or GP, if you feel so inclined. Also, move the EKG addition to 20 min. I used Northdown FWIW.

Hmmm - I suppose I'll use the MO at least. This beer is still a couple weeks away so plenty of time to think about it...

[zymot]

I do not understand what the 0.75 lbs brown sugar is doing.I would put in more to to get more brown sugar character, or delete it and make up for it with grain. My preference would be more grain.From what I understand, old ale is a stripped down, basic ingredients kind of recipe. To be fair, I doubt the sugar is going hurt the recipe either, so if you want to keep it in there it is no biggie.zymot

[drewseslu]

Ingredients: Generous quantities of well-modified pale malt (generally English in origin, though not necessarily so), along with judicious quantities of caramel malts and other specialty character malts. Some darker examples suggest that dark malts (e.g., chocolate, black malt) may be appropriate, though sparingly so as to avoid an overly roasted character. Adjuncts (such as molasses, treacle, invert sugar or dark sugar) are often used, as are starchy adjuncts (maize, flaked barley, wheat) and malt extracts. Hop variety is not as important, as the relative balance and aging process negate much of the varietal character. British ale yeast that has low attenuation, but can handle higher alcohol levels, is traditional.

Sugar is a pretty common adjucnt in British Ales.

[cavman]

Sugar is a pretty common adjucnt in British Ales.

More common than most realize, as well as the "aroma rest" on the flameout hop addition. Letting the hops sit without cooling is nothing new to UK brewers, but recently finding it's way here.

[ThroatwobblerMangrove]

More common than most realize, as well as the "aroma rest" on the flameout hop addition. Letting the hops sit without cooling is nothing new to UK brewers, but recently finding it's way here.

What's the purpose? What effect does this have?

[cavman]

What's the purpose? What effect does this have?

It's supposed to add more hop flavor/aroma. I have a bitter that I tried this on in secondary right now, I'll post about it when it's ready.

[ThroatwobblerMangrove]

dark brown sugar, black treacle, maple syrup - too many options! not sure what to do...

[zymot]

dark brown sugar, black treacle, maple syrup - too many options! not sure what to do...

Try a little of each and use the term complexity to excess.

[Slainte]

dark brown sugar, black treacle, maple syrup - too many options! not sure what to do...

It's a clear choice for me. Black treacle.