extract barley wine / old ale recipie

Discussion in 'Homebrewing' started by hdrider, Mar 6, 2012.

  1. hdrider

    hdrider Aficionado (115) Michigan Jan 16, 2008

    Here is one Im thinking on brewing very soon. any comments or advice?
    Thanks!
    Celt
    Olde Coot
    Old Ale
    10# Ex-light DME
    .24 OZ Molasses .
    .5# American special roast .
    .5# Vienna
    .5# Light chocolate
    .5# Crystal 60L
    1 TPS Irish moss
    .5 OZ fuggels @ 60 Min.
    .5OZ Fuggels@ 20 Min
    1 OZ Kent Goldings @ 10 Min.
    .5 OZ Northern Brewer @ F.O.
    5 gallon batch 4 gallon boil
    Steep grain at 155 for 40 min
    ½ DME @ 60 / ½ DME @ 10
     
  2. Homebrew42

    Homebrew42 Savant (435) New York Dec 20, 2006

    What's .24 oz of molasses gonna do?
     
  3. Beejay

    Beejay Advocate (505) Virginia Dec 29, 2008

    Looks a bit complicated to me. Personally I would simplify it a bit.

    What is .24 Ounces of Molasses going to contribute to the beer? That small of an amount wouldn't even be noticed in a beer like this. Did you mean .24 lbs?

    With the hop additions you have listed you are at like 12 IBU's which is real low even for a English Style. Especially with the concentrated boil.

    If it were me I would do the Extract, a couple of specialty grains, a bittering hop addition, and maybe a late hop addition for a little aroma.
     
  4. Pahn

    Pahn Advocate (705) New York Dec 2, 2009

    this is a big deal. the recipe complication probably isn't helping your beer, but if you don't bitter it enough it will border on undrinkable.
     
  5. hdrider

    hdrider Aficionado (115) Michigan Jan 16, 2008

    OOPS! TYPO.. 24 ounces molasses. Think I should use more? Also any recommendations on the couple specialty grains mentioned? This style is is new to me although my DIPA works out pretty good LOL.
    Thanks
     
  6. scray24

    scray24 Savant (275) Colorado Mar 12, 2008

    24 may be a bit much, I've used 12oz and it was noticeable. You need to bump the hops up significantly. The last English BW I did is below (rough conversion to extract):
    ~15# Light Liquid Malt Extract
    1# Caramunich 60
    12oz Crystal 80L
    3oz Fuggles at 60min
    1oz Northern Brewer at 20min
    Wyeast 1028

    If you're interested in more of an old ale - I'd drop the Fuggles by an ounce, cut the malt extract back to closer to what you've got already.

    For your specialty grains, the 0.5# of vienna really doesn't do much for you for malty flavor but you do need to mash the special roast (the vienna would work for that).
     

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