Bourbon Barrel Old Ale < Black Locust Brewing

Bourbon Barrel Old Ale

Specifics

Style:

Category:	Strong Ale
Number:	19A

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.

Commercial Examples: 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.

Brew Date:

January 23, 2011

Tap Date:

September 1, 2011

Yield:

5 gallons

Color (SRM/EBC):

20.6/40.6

Bitterness (Calc):

67.1 IBU (Rager)

BU/GU:

1.03

Calories:

213 (12 ounces)

Conditioning:

Bottles

ABV:

7.1%

ABW:

5.5%

Bottling ABV:

7.6%

Batch No:	42
OG:	1.065
OG (Plato):	15.9° P
Target OG:	1.077
FG:	1.012
FG (Plato):	3.07° P
Target FG:	1.019
Real Extract:	5.39° P
App. Atten.:	80.7%
Real Atten.:	66.1%

General Information

Method:	All Grain
Cost:	$26.00

This is a box kit from Midwest Supplies.

Comments

Mashed @ 153 for 60 min.

Mashed @ 153 for 60 min.

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

13.50 pounds

American Pale Malt (2-Row)

Color (L):	1 °L
Info/Use:	Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.

87.1% of grist

0.50 pounds

British Brown Malt

Color (L):	65 °L
Info/Use:	Imparts a dry, biscuit flavor. Use in porters, brown, nut brown and Belgian ales.

3.2% of grist

0.50 pounds

Crystal Malt 60L

Color (L):	60 °L
Info/Use:	Sweet, mild caramel flavor and a golden color. Use in amber and brown ales.

3.2% of grist

0.50 pounds

British Wheat Malt

Color (L):	2 °L
Info/Use:	Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers.

3.2% of grist

0.50 pounds

British Chocolate Malt

Color (L):	395-475 °L
Info/Use:	Nutty, toasted flavor, brown color. Use as a specialty grain in brown ales, porters, stouts and bocks.

3.2% of grist

15.50 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5 gallons
Evaporation Rate:	0.67 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	5.9 gallons	5 gallons (final boil volume) ÷ 0.96 (cooling) + 0.7 gallons (boil evaporation)
Grain Amount:	15.5 pounds
Grain Absorbtion:	3.3 gallons
Total Water Needed:	9.4 gallons	5.9 gallons (runoff) + 3.3 gallons (grain absorbtion) + 0.25 gallons (equip. loss)
Mash Water Needed:	5.2 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	4.3 gallons	9.4 gallons (total water) – 5.2 gallons (mash water)

)

100% of grist

Hops

1.00 ounces

Northern Brewer

Region:	United Kingdom, United States, Germany
AAU Range:	7 - 10%
Notes:	Fine, fragrant aroma, dry, clean bittering hop.
Typical Use:	Bittering, aroma, finishing.
Substitution:	Hallertauer Mittelfrueh, Hallertauer Hersbrucker
Example:	ESB, Bitter, Pale Ale, Porter, California Common; Old Peculier, Anchor Liberty, Anchor Steam

8% Pellets @ 60 minutes
Type: Bittering
Use: Boil

8 AAUs

2.00 ounces

Williamette

Region:	United States
AAU Range:	4 - 7%
Notes:	Mild, spicy, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	Fuggle
Example:	English-style Ale, Porter, Stout; Sierra Nevada Porter, Ballard Bitter, Anderson Valley Boont Amber

4.8% Pellets @ 30 minutes
Type: Bittering and Aroma
Use: Boil

9.6 AAUs

2.00 ounces

Fuggle

Region:	United Kingdom, United States
AAU Range:	3 - 5%
Notes:	Mild, soft, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	East Kent Goldings, Willamette
Example:	English-style Ale, American Ale, ESB, Lager; Samuel Smith's Pale Ale, Old Peculier, Thomas Hardy's Ale; English ales

4.8% Pellets @ 20 minutes
Type: Bittering and Aroma
Use: Boil

9.6 AAUs

5.00 ounces

Total Hop Weight

27.2 AAUs

Equipment Profile

7 Gallon/26.5 Liter Kettle and 5 Gallon/19 Liter Cooler Mash Tun

Batch Size:	5.00 gallons	Boil Volume:	6.00 gallons
Evaporation Rate:	9.00% per hour	Mash Tun Dead Space:	0.25 gallons
Efficiency:	72%	Mash Tun Weight:	4.00 pounds
Hop Utilization:	100%	Mash Tun Volume:	5.00 gallons
Loss:	0.25 gallons	Mash Tun Specific Heat:	0.30 Cal/gram per °C

Mash Profile

Cereal Mash and Single Infusion Mash

Grain Temperature:	72°F	Tun Temperature:	72°F
Sparge Temperature:	168°F	PH:	5.4

Notes:	Boil cereal adjuncts to add to infusion mash.

Steps

#	Name	Type	Time	Temp.	Description
1	Protein Rest	Infusion	30 min.	104°F	Add 30% of mash water at 111° F / 44° C
2	Protein Rest	Infusion	45 min.	122°F	Add 10% of mash water at 181° F / 83° C
3	Saccharification	Infusion	60 min.	150°F	Add 25% of mash water at 200° F / 93° C
4	Mash Out	Infusion	10 min.	168°F	Add 35% of mash water at 208° F / 98° C

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