Dark Amber to brown in color, old ales are
medium to full bodied with a malty sweetness. Hop aroma should
be minimal and flavor can vary from none to medium in character
intensity. Fruity-ester flavors and aromas can contribute to the
character of this ale. Bitterness should be minimal but evident
and balanced with malt and/or caramel like sweetness. Alcohol
types can be varied and complex. A distinctive quality of these
ales is that they all undergo a prolonged aging process (often
for years) on their yeast either in bulk storage or through
conditioning in the bottle, which contributes to a rich, often
sweet and complex estery character. This process often softens
the perceived bitterness. Some oxidation and diacetyl character
may be evident and acceptable. Oak aged character is acceptable.
Chill haze is acceptable at low temperatures.
12 ounces 55º L British crystal malt
4 ounces torrified wheat
3 ounces British chocolate malt
6-1/2 pounds light DME
1/2 pound Belgian clear candi sugar
1/2 pound dark brown sugar
4 ounces golden syrup
1 ounce Northern Brewer hops
2 ounces Fuggles hops
1 teaspoon Irish moss
Wyeast 1084 Irish ale yeast
1-1/4 cup extra light DME
Place the crushed specialty grains in a
nylon hop bag and steep them in 1 gallon of preheated 150º
water for 30 minutes.
Drain and discard the spent grains.
Bring at least 3 gallons of liquor to a
boil, remove the brew kettle from the heat source then stir
in the extract, the candi sugar, the brown sugar, the golden
syrup and the Northern Brewer hops.
Return the brew kettle to the heat source
and boil for 45 minutes, then add 1/2 ounce of the Fuggles
hops and the Irish moss.
Boil for an additional 13 minutes, then add
another 1/2 ounce of the Fuggles hops.
Boil for an additional 2 minutes, then
remove the brew kettle from the heat source, cover it and
drop the temperature of the wort as quickly as possible to
Once the wort has cooled to below 77º F,
take an original gravity reading, pour the wort into a
primary fermenter through a funnel with a strainer and add
enough cool water to create 5 gallons.
Once the wort has been transferred to the
primary fermenter, pitch the yeast, stir the wort
vigorously, seal the fermenter with an airlock and ferment
at approximately 68-72º F for 1 week.
Rack the beer to a secondary fermenter,
dry-hop the remaining 1 ounce of Fuggles hops and allow the
beer to finish fermentation.
Once fermentation is complete, rack the beer
to a bottling bucket, prime with the extra-light DME and
bottle and condition as usual.