Old Fashioned Ale


Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 16.05      
Anticipated OG: 1.087 Plato: 20.97
Anticipated SRM: 10.5        
Anticipated IBU: 80.3      
Brewhouse Efficiency: 65  %   
Wort Boil Time: 60  Minutes   


Pre-Boil Amounts
Evaporation Rate: 15.00  Percent Per Hour   
Pre-Boil Wort Size: 5.88  Gal   
Pre-Boil Gravity: 1.074  SG 18.02 Plato


Formulas Used
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
56.1 9.00 lbs.  MoreBeer LME - Pilsner Generic 1.030 2
31.2 5.00 lbs.  Pale Malt(2-row) Great Britain 1.038 3
6.2 1.00 lbs.  Honey Malt Canada 1.030 18
6.2 1.00 lbs.  CaraRed    1.035 20
0.3 0.05 lbs.  Carafa Germany 1.030 400

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz.  Admiral Whole 10.59 40.0 60 min
1.00 oz.  Admiral Whole 10.59 20.4 30 min
3.00 oz.  Admiral Whole 10.59 20.0 1 min


Extras
Amount Name Type Time
0.10 Oz  Irish Moss Fining 15 Min.(boil)
0.10 Oz  Bitter Orange Peel Spice 15 Min.(boil)


Yeast
White Labs WLP002 English Ale


Water Profile
Profile: Marin County CA
Profile known for:   
Calcium(Ca): 12.0 ppm
Magnesium(Mg): 10.0 ppm
Sodium(Na): 15.0 ppm
Sulfate(SO4): 17.0 ppm
Chloride(Cl): 13.0 ppm
biCarbonate(HCO3): 74.0 ppm
pH: 8.31


Steep grains at 155 for 55 minutes.


Notes

One week before brewing, soak 1/4 lb toasted oak chips in 1/4 cup bourbon, allowing it to rest uncovered until all traces of liquid are gone. Pack chips in sealed container until brew day. Place chips in large enough container to cover with two inches of water and cover. When racking to secondary, separate chips from liquid, dispose of chips, and put liquid in a pan. Bring to a boil, let cool, and add half to secondary. At bottling, check oak flavor and adjust as necessary.

Also added a few brandied cherries along with some juice to the kettle, and, for authenticity's sake, flamed an orange peel over the finished wort.





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