PhilboBaggins Posted March 24, 2013 Share Posted March 24, 2013 Hey y'all. I know it's probably getting a bit late to be brewing and aging for winter, but here we go. Tried an Old Peculier the other day and was rapt. Not wanting a clone, but something in style. I've read up on Old Ale in BJCP and this is what I've come up with: Fuggly Philbo's Challenging Old Ale 23 Litres 4.8kg Ale Malt (Maybe Maris Otter if I've got the $$$ [love]) 635g Dark Crystal 635g Wheat Malt 125g Black Malt 125g Chocolate Malt Mash @ 68c for a bit of booty 90min boil 25g Challenger @ 45 25g Fuggles @ 5 25g Fuggles @ F/O With no-chill adjustments this should give me ~ 30.8 IBU OG = 1.060 with 70% efficiency (which I should smash with a double sparge [cool]) FG = 1.019 (Danstar Windsor always finishes really high) Do you lot reckon it needs anything else? I know the style sometimes calls for molasses or invert sugar, but I'm not sure really. Looking forward to it. [happy] Link to comment Share on other sites More sharing options...
Hairy Posted March 24, 2013 Share Posted March 24, 2013 Looks good Phil. I would hold off on adding molasses or invert sugar this time and see how it goes. What temp will you ferment it at? And you definitely aren't trendy Phil; I thought you were up with the youth lingo. There is no F in the youth alphabet. Your beer should be called: Phuggly Philbo's Challenging Old Ale Link to comment Share on other sites More sharing options...
PhilboBaggins Posted March 24, 2013 Author Share Posted March 24, 2013 Looks good Phil. I would hold off on adding molasses or invert sugar this time and see how it goes. What temp will you ferment it at? And you definitely aren't trendy Phil; I thought you were up with the youth lingo. There is no F in the youth alphabet. Your beer should be called: Phuggly Philbo's Challenging Old Ale [lol] Phor sure Hairy. I will probably just pherment it at the usual 18-20 in my phridge. Should be a phairly phiesty phizzy pheast phor my phat guts.[lol] Yeah, I was thinking I should leave out the other phermentables until I try a proper AG version. Thanks bud! [happy] Link to comment Share on other sites More sharing options...
Muddy Waters Posted March 24, 2013 Share Posted March 24, 2013 That recipe looks Phat! Link to comment Share on other sites More sharing options...
Hairy Posted March 24, 2013 Share Posted March 24, 2013 That was ephen funny [lol] I would go closer to 20 than 18 degrees. One of the reasons you use an English ale yeast is to get the fruity esters it produces. You may as well give it a helping hand. Link to comment Share on other sites More sharing options...
PhilboBaggins Posted March 24, 2013 Author Share Posted March 24, 2013 That was ephen funny [lol] I would go closer to 20 than 18 degrees. One of the reasons you use an English ale yeast is to get the fruity esters it produces. You may as well give it a helping hand. Consider it done phella! Link to comment Share on other sites More sharing options...
Muddy Waters Posted March 24, 2013 Share Posted March 24, 2013 It looks like we have all the answers now. Thread phinished? Link to comment Share on other sites More sharing options...
Hairy Posted March 24, 2013 Share Posted March 24, 2013 It looks like we have all the answers now. Thread phinished? Almost. Phil will give a phollow up when it has phermented and phinished conditioning. Link to comment Share on other sites More sharing options...
Muddy Waters Posted March 24, 2013 Share Posted March 24, 2013 I'm all phired up to phind out what Phil has to say [cool] Link to comment Share on other sites More sharing options...
PhilboBaggins Posted March 24, 2013 Author Share Posted March 24, 2013 You guys...[lol] [lol] [lol] I don't reckon I could have had this much of a laugh doing anything else on a Sundee night if I'd tried. Respect. [cool] Link to comment Share on other sites More sharing options...
PhilboBaggins Posted March 24, 2013 Author Share Posted March 24, 2013 I've actually realised that this will be my 30th batch of AG when I brew it! They grow up so fast.[crying] Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted March 25, 2013 Share Posted March 25, 2013 You guys really think you're phunny, eh? I can barely phigure out what the phuck you're talking about[biggrin] ! Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted March 25, 2013 Share Posted March 25, 2013 You guy really think you're phunny' date=' eh? I can barely phigure out what the ****k you're talking about[biggrin'] ! Hey, this is the phirst time I been censored[biggrin] [cool] ! Link to comment Share on other sites More sharing options...
King Ruddager Posted March 25, 2013 Share Posted March 25, 2013 With no-chill adjustments this should give me ~ 30.8 IBU What does this mean? (the "no-chill" part) Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted March 26, 2013 Share Posted March 26, 2013 It means transferring the hot wort from the kettle into a cube and letting it cool naturally without using wort chillers. It's what I do partly because I can't be bothered with a wort chiller and partly because I don't brew batches to be fermented immediately - they usually sit in the cube about 2 or 3 months before I get around to it. Link to comment Share on other sites More sharing options...
Hairy Posted March 26, 2013 Share Posted March 26, 2013 Also, because it isn't chilled, the wort stays very hot for much longer and continues to extract bitterness. Especially from the later hop additions. Hence the IBU adjustment for no chill. Link to comment Share on other sites More sharing options...
IzacF Posted March 26, 2013 Share Posted March 26, 2013 You guy really think you're phunny' date=' eh? I can barely phigure out what the ****k you're talking about[biggrin'] ! Hey, this is the phirst time I been censored[biggrin] [cool] ! [lol] [lol] [lol] [lol] Link to comment Share on other sites More sharing options...
Muddy Waters Posted March 26, 2013 Share Posted March 26, 2013 You guy really think you're phunny' date=' eh? I can barely phigure out what the ****k you're talking about[biggrin'] ! Hey, this is the phirst time I been censored[biggrin] [cool] ! [lol] [lol] [lol] [lol] You'll phind that you'll be censored when you use philthy language Chad [rightful] ...profanity is strictly phorbidden in this phorum. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted March 27, 2013 Share Posted March 27, 2013 Phine then phorget all that I've ever said on this phorum. It has all been thought out with a phithly mind![biggrin] Link to comment Share on other sites More sharing options...
PhilboBaggins Posted March 28, 2013 Author Share Posted March 28, 2013 [lol] I like how this thread turned out. Seriously though, I'm phinking oph adding a pinch of Caraaroma to this when I put it down to make it taste a bit richer. Thoughts? Link to comment Share on other sites More sharing options...
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