Old Ale – All Grain

Statistics

Comments

Forgot (again) to add the brown sugar in during the boil. Made a syrup after wort had cooled with the brown sugar, molasses, and about 6 oz of water. Added to primary. Pitched yeast from slurry (September 21, 2008).

The temperature was a bit too high for optimal fermentation - moved to the basement to aid in lowering temperature (September 24, 2008).

Malts and Grains

Amount Malt/Grain %
11.00 pounds British Maris Otter Pale Malt 74.6%
1.00 pounds Honey Malt 6.8%
1.00 pounds Crystal Malt 75L 6.8%
1.00 pounds German CaraMunich Malt II 6.8%
14.00 pounds Total Grain Weight 94.9%

Adjuncts

Amount Adjunct %
0.50 pounds Brown Sugar (Dark) 3.4%
0.25 pounds Molasses 1.7%
0.75 pounds Total Adjunct Weight 5.1%

Hops

Amount Hop Time AA
1.00 ounces Cluster 60 min 7.9%
0.25 ounces Magnum 60 min 13.6%
0.75 ounces Kent Golding 30 min 4.5%
0.50 ounces Kent Golding 10 min 4.5%
0.75 ounces Kent Golding 0 min 4.5%
3.25 ounces Total Hop Weight

Yeasts

Procedure

  • Single infusion mash
  • Total boil time: 90 minutes
  • Cool wort to 70-75 degrees
  • Pitch yeast

Fermentation and Aging

Primary:
7 days @ 68° F
Secondary:
7 days @ 68° F
Age:
70 days @ 55° F

St. Nicholas Winter Warmer

Date Brewed:  
Brewer/Assistant:  



Brew Day Data

  Target Actual Notes
Strike Water Amount: 4.7    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 3.8    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 5.5    
Post-Boil Amount: 5    
Boil Time: 60    
OG: 1.07331018 / 17.8° P    
Mash PH:      
Boil PH:      
       
       
       
       
       
       
       
       
       
       

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