<_MOD_>2018-02-23
Selections
7372
1
0
1
1
<_XName>Selections
16
<_MOD_>2018-02-23
#118 Old Ale
Thomas Nylander Nørgaard
2018-02-23
2018-02-23
710.0903844
0
625.5558148
0
0
0
2220
1800
0
0
<_MOD_>2018-02-23
Brouwland gryde
1217.2978018
160.0000000
1
0.3000000
67.6276557
0.0000000
1
1
788.9893160
60.0000000
10.0000000
1
84.5345696
0.0000000
4.0000000
0.0000000
676.2765565
33.8138278
0.0000000
83.0000000
100.0000000
0
0
<_MOD_>2018-02-23
Old Ale
Strong Ale
BJCP 2008
1
19
0
1.0600000
1.0900000
1.0150000
1.0220000
30.0000000
60.0000000
1.8000000
2.5000000
10.0000000
22.0000000
6.0000000
9.0000000
An ale of significant alcoholic strength, bigger than strong bitters and brown porters, though usually not as strong or rich as barleywine. Usually tilted toward a sweeter, maltier balance. “It should be a warming beer of the type that is best drunk in half pints by a warm fire on a cold winter’s night” – Michael Jackson. A traditional English ale style, mashed at higher temperatures than strong ales to reduce attenuation, then aged at the brewery after primary fermentation (similar to the process used for historical porters). Often had age-related character (lactic, Brett, oxidation, leather) associated with “stale” beers. Used as stock ales for blending or enjoyed at full strength (stale or stock refers to beers that were aged or stored for a significant period of time). Winter warmers are a more modern style that are maltier, fuller-bodied, often darker beers that may be a brewery’s winter seasonal special offering. Strength and character varies widely. Fits in the style space between normal gravity beers (strong bitters, brown porters) and barleywines. Can include winter warmers, strong dark milds, strong (and perhaps darker) bitters, blended strong beers (stock ale blended with a mild or bitter), and lower gravity versions of English barleywines. Many English examples, particularly winter warmers, are lower than 6% ABV.
Aroma: Malty-sweet with fruity esters, often with a complex blend of dried-fruit, vinous, caramelly, molasses, nutty, toffee, treacle, and/or other specialty malt aromas. Some alcohol and oxidative notes are acceptable, akin to those found in Sherry or Port. Hop aromas not usually present due to extended aging.
Appearance: Light amber to very dark reddish-brown color (most are fairly dark). Age and oxidation may darken the beer further. May be almost opaque (if not, should be clear). Moderate to low cream- to light tan-colored head; may be adversely affected by alcohol and age.
Flavor: Medium to high malt character with a luscious malt complexity, often with nutty, caramelly and/or molasses-like flavors. Light chocolate or roasted malt flavors are optional, but should never be prominent. Balance is often malty-sweet, but may be well hopped (the impression of bitterness often depends on amount of aging). Moderate to high fruity esters are common, and may take on a dried-fruit or vinous character. The finish may vary from dry to somewhat sweet. Extended aging may contribute oxidative flavors similar to a fine old Sherry, Port or Madeira. Alcoholic strength should be evident, though not overwhelming. Diacetyl low to none. Some wood-aged or blended versions may have a lactic or Brettanomyces character; but this is optional and should not be too strong (enter as a specialty beer if it is).
Mouthfeel: Medium to full, chewy body, although older examples may be lower in body due to continued attenuation during conditioning. Alcohol warmth is often evident and always welcome. Low to moderate carbonation, depending on age and conditioning.
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.
Gale’s Prize Old Ale, Burton Bridge Olde Expensive, Marston Owd Roger, Greene King Olde Suffolk Ale, J.W. Lees Moonraker, Harviestoun Old Engine Oil, Fuller’s Vintage Ale, Harvey’s Elizabethan Ale, Theakston Old Peculier (peculiar at OG 1.057), Young's Winter Warmer, Sarah Hughes Dark Ruby Mild, Samuel Smith’s Winter Welcome, Fuller’s 1845, Fuller’s Old Winter Ale, Great Divide Hibernation Ale, Founders Curmudgeon, Cooperstown Pride of Milford Special Ale, Coniston Old Man Ale, Avery Old Jubilation
http://www.bjcp.org
<_MOD_>2018-02-23
Decoction Mash, Single
191.7140161
72.0000000
212.0000000
72.0000000
5.4000000
168.0000000
0
100.0000000
0
0
1
67.6276557
640.0000000
0
Used in some authentic German styles. Attempt to draw decoction from the thickest portion of the mash. Profiles vary. Some traditional German mashes use a long acid rest at 40 deg C. Also some sources recommend the decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it.
<_MOD_>2018-02-23
steps
7432
1
1
7149
3
<_XName>steps
16
<_MOD_>2018-02-23
Protein Rest
0
590.6629878
122.0000000
35.0000000
2.0000000
67.6276557
0.3000000
1217.2978018
72.0000000
0.0000000
0.0000000
72.0000000
0.0000000
191.7140161
127.3043177
0.0000000
<_MOD_>2018-02-23
Saccharification
1
0.0000000
154.0000000
45.0000000
2.0000000
0.0000000
0.3000000
1217.2978018
72.0000000
0.0000000
0.0000000
72.0000000
658.2906435
191.7140161
0.0000000
276.6627281
<_MOD_>2018-02-23
Mash Out
2
0.0000000
168.0000000
10.0000000
10.0000000
0.0000000
0.3000000
1217.2978018
72.0000000
0.0000000
0.0000000
72.0000000
658.2906435
191.7140161
170.0000000
0.0000000
<_TExpanded>1
0
1217.2978018
160.0000000
0.3000000
<_MOD_>2018-02-23
Malt
0
0
0.0000000
16.0000000
3.0000000
75.0000000
0.0000000
0.0000000
0
0
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
60.0000000
1.5000000
<_MOD_>2018-02-23
Keg
45.0000000
1
Forced Carbonation
100.0000000
Keg with forced carbonation which is the method used by most home brewers with kegs
<_MOD_>2018-02-23
Ale, Single Stage
67.0000000
67.0000000
65.0000000
65.0000000
65.0000000
65.0000000
65.0000000
65.0000000
1
14.0000000
10.0000000
7.0000000
30.0000000
0
A simple single stage fermentation, often used by extract brewers or for classic ales.
<_MOD_>2018-02-23
Ingredients
7405
1
1
7182
13
<_XName>Ingredients
16
<_MOD_>2018-02-23
DMG Pilsner
Danmark
DMG
0
1
4098.8350816
70.5479360
2.0304569
75.0000000
0.0000000
36.7985281
0
1
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
60.0000000
0.1275728
<_MOD_>2018-02-23
Pale Malt, Maris Otter
United Kingdom
Maris Otter
0
1
52.9109520
56.4383488
3.0000000
82.5000000
0.0000000
29.4388224
0
2
1.5000000
3.0000000
120.0000000
11.7000000
0.0000000
0
1
100.0000000
Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters.
60.0000000
0.6591259
Pale Liquid Extract
<_MOD_>2018-02-23
Honey Malt
Canada
Gambrinus
0
1
40.8695205
17.6369840
25.0000000
80.0000000
0.0000000
9.1996320
0
3
2.0000000
3.8000000
0.0000000
10.5000000
0.0000000
0
1
10.0000000
Intensely sweet - adds a sweet malty flavor sometimes associated with honey. Also called Brumalt.
60.0000000
1.7009700
Caramel/Crystal Malt - 20L
<_MOD_>2018-02-23
Special Roast
US
0
1
190.7430728
17.6369840
50.0000000
72.0000000
0.0000000
9.1996320
0
4
1.5000000
2.5000000
6.0000000
10.5000000
0.0000000
0
1
10.0000000
Use for English ales, nut brown ales and porters.
Adds a toasted, biscuit like flavor and aroma
60.0000000
1.7009700
Caramel/Crystal Malt - 60L
<_MOD_>2018-02-23
Vienna Malt (Weyermann)
Germany
Weyermann
0
1
105.8219040
14.1095872
3.0000000
82.2300000
0.0000000
7.3597056
0
5
1.8000000
3.7000000
50.0000000
10.9000000
0.0000000
0
1
100.0000000
Vienna base malt - used in many continental beer styles. Full bodied, golden color.
60.0000000
0.3467144
Pale Liquid Extract
<_MOD_>2018-02-23
Carared (Weyermann)
Germany
Weyermann
0
1
10.1797762
11.8167793
24.0000000
77.9000000
0.0000000
6.1637535
0
6
1.5000000
6.2000000
0.0000000
0.0000000
0.0000000
0
0
25.0000000
Medium crystal malt, adds a body and reddish color. Red ales and lagers, Scottish ales. Full body and aroma, deep red colour
60.0000000
0.4535920
<_MOD_>2018-02-23
Black (Patent) Malt
US
0
1
22.3989697
1.7636984
500.0000000
55.0000000
0.0000000
0.9199632
0
7
1.5000000
6.0000000
0.0000000
13.2000000
0.0000000
0
0
10.0000000
Dark color and dry roasted flavor characteristic of Stouts and Porters
Use for: Coloring in small amounts, or flavoring of Stouts and Porters in larger amounts.
60.0000000
0.4961162
<_MOD_>2018-02-23
Peat Smoked Malt
United Kingdom
0
1
92.7705358
1.7636984
2.8000000
74.0000000
0.0000000
0.9199632
0
8
1.5000000
4.0000000
0.0000000
0.0000000
0.0000000
0
1
20.0000000
Robust smoky malt that provides a smoky flavor. Used in scottish ales and wee heavy ales.
60.0000000
0.5315531
<_MOD_>2018-02-23
Topaz
Australia
0
2
15.9000000
6.5000000
10.2564102
1.6931503
0.2821917
15.0000000
60.0000000
0.0000000
13.6260162
9
0
1
2.0000000
<_MOD_>2018-02-23
Prima Donna
Havdrup
1
2
5.0000000
2.0000000
38.4615390
6.3493131
1.0582189
15.0000000
30.0000000
0.0000000
Hjemmedyrket humle
12.3489757
10
0
1
0.0000000
<_MOD_>2018-02-23
Irish Moss
1
Clarity
912.9733513
6
1.0000000
640.0000000
0.0000000
0.2500000
0
0
10.0000000
Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity.
1
0
11
<_MOD_>2018-02-23
Saaz
Tjekkiet
1
2
3.1000000
2.0000000
51.2820508
9.1712301
1.4109585
15.0000000
10.0000000
0.0000000
4.8161211
12
0
1
7.0873808
<_MOD_>2018-02-23
Real Ale
Cross My Loof
0
1
1
0.0000000
1.0000000
1.0000000
7.0000000
13
1
2018-02-23
2018-02-23
200.0000000
72.0000000
76.0000000
64.4000000
77.0000000
0
0
0
5
2017-03-23
1.6600000
<_TExpanded>1
<_MOD_>1970-01-01
AgeData
9361
0
1
9357
0
<_XName>AgeData
16
<_TExpanded>1
2
0
0
1.0710000
0
1.0180000
0
1.0180000
0
1.0110000
0
855.4898440
0
1.0570000
0
1.0500000
0
30.0000000
2.3000000
5.2000000
0
5.2000000
88.0000000
0
6.0000000
0
1.0260000
0
1.0360000
30
155.0000000
0
1.0000000
50.7207417
1
640.0000000
640.0000000
72.0000000
20.0000000
10.0000000
1.0500000
0
<_TExpanded>1