Beach Chalet Old Ale Recipe
Posted: Wed Jan 18, 2006 11:17 pm
Drop Aron Dorsey a thank you email for this clone recipe of his old ale: brewery@beachchalet.com
Deorsey XXX Old Ale
Malt/Adjuncts Amount
Pale 9.5 #
Crystal 77 1 #
Briess Victory 1 #
Chocolate Malt 2 oz
Dextrose 2 #
Brown Sugar 0.5 #
Hops Amount
UK Fuggle (pellets) [90 min] 0.066 (% AA) oz
UK Fuggle (pellets) [20min] 0.025 (% AA) oz
Single-infusion mash temp should be around 158*F to yield dextrinous wort from alpha amylase activity.
Boil for 90 minutes.
To determine hop addition amounts, divide the numbers from above by the % Alpha Acids in the hops you are using. For example, for the first addition at the beginning of the boil, if you are using Fuggle hops with 4.4 % AA, then add 1.5 oz (0.066 0.044 = 1.5).
There are only two hop additions; one at the beginning of boil and one 20 minutes from the end of boil.
Add the dextrose and brown sugar the last 10-15 minutes of boil.
The final boil volume should be at 5 gal.
Ferment at 70*F to encourage ester production.
We use White Labs 00l California Ale yeast, but it would be interesting to see this fermented with an English Ale yeast instead.
Age for 1-2 months at 33*F or as cold as your system permits. (Historically this beer style was aged for at least one year).
Specifications:
OG: 1.080-1.084
FG: 1.018-1.020
Alcohol: ~9 % abv
SRM: 35
IBU’s: 36
Deorsey XXX Old Ale
Malt/Adjuncts Amount
Pale 9.5 #
Crystal 77 1 #
Briess Victory 1 #
Chocolate Malt 2 oz
Dextrose 2 #
Brown Sugar 0.5 #
Hops Amount
UK Fuggle (pellets) [90 min] 0.066 (% AA) oz
UK Fuggle (pellets) [20min] 0.025 (% AA) oz
Single-infusion mash temp should be around 158*F to yield dextrinous wort from alpha amylase activity.
Boil for 90 minutes.
To determine hop addition amounts, divide the numbers from above by the % Alpha Acids in the hops you are using. For example, for the first addition at the beginning of the boil, if you are using Fuggle hops with 4.4 % AA, then add 1.5 oz (0.066 0.044 = 1.5).
There are only two hop additions; one at the beginning of boil and one 20 minutes from the end of boil.
Add the dextrose and brown sugar the last 10-15 minutes of boil.
The final boil volume should be at 5 gal.
Ferment at 70*F to encourage ester production.
We use White Labs 00l California Ale yeast, but it would be interesting to see this fermented with an English Ale yeast instead.
Age for 1-2 months at 33*F or as cold as your system permits. (Historically this beer style was aged for at least one year).
Specifications:
OG: 1.080-1.084
FG: 1.018-1.020
Alcohol: ~9 % abv
SRM: 35
IBU’s: 36
