Recipe

George Gale & Co.’s Gale Prize Old Ale clone

Gale’s Prize Old Ale clone
George Gale & Co., UK

(5 gallons/19 L, all-grain)
OG = 1.090  FG = ~1.020
IBU = 53  SRM = 21  ABV = ~9.3%

This opens with a deep caramel apple character with notes of plums and sultanas. The tart fruity finish has hints of raisins and a spiciness lent by the rustic hops. One of the best examples of an old ale on the market.

Ingredients
15 lbs. (6.8 kg) 2-row pale ale malt (Maris Otter preferably)
0.33 lbs. (0.15 kg) English black patent malt
2.0 lbs. (0.91 kg) Lyle’s Golden Syrup
15 AAU Challenger hops (60 min.) (2 oz./57 g of 7.5% alpha acids)
2.6 AAU Fuggles hops (10 min.) (0.5 oz./14 g of 5.25% alpha acids)
2.5 AAU Kent Goldings (10 min.) (0.5 oz./14 g of 5% alpha acids)
Wyeast 1099 (Whitbread Ale) or White Labs WLP007 (Dry English Ale) or Lallemand Nottingham yeast
2/3 cup corn sugar (if priming)

Step by Step
Mash at 154 °F (68 °C) for 60 minutes in 4.5 gallons (17 L) of mash liquor. Boil wort for 60 minutes. Add sugar syrup with 15 minutes left in boil. Ferment at 62 °F (17 °C), about 7 days. Rack to secondary and condition for 14 days at 62 °F (17 °C). This beer should be bottle conditioned at about 2–2.5 volumes of CO2. As it ages it will take on a brandy-like character and dry out considerably.

Gale’s Prize Old Ale clone
George Gale & Co., UK

(5 gallons/19 L, extract with grains)
OG = 1.090 FG = ~1.020
IBU = 53 SRM = 21 ABV = ~9.3%

Ingredients
0.33 lbs. (0.15 kg) English black patent malt
10.5 lbs. (3.0 kg) Maris Otter liquid malt extract
2 lbs. (0.91 kg) Lyle’s Golden Syrup
15 AAU Challenger hops (60 min.) (2 oz./57 g of 7.5% alpha acids)
2.6 AAU Fuggles hops (10 min.) (0.5 oz./14 g of 5.25% alpha acids)
2.5 AAU Kent Goldings (10 min.) (0.5 oz./14 g of 5% alpha acids)
Wyeast 1099 (Whitbread Ale) or White Labs WLP007 (Dry English Ale) or Lallemand Nottingham yeast
2/3 cup corn sugar (for priming)

Step by Step
Steep grains at 154 °F (68 °C) for 60 minutes in 3.0 quarts (2.8 L) of water. Add one can of malt extract and water to make 3 gallons (11 L) of wort. Boil wort for 60 minutes. Add sugar syrup and remaining liquid malt extract with 15 minutes left in boil. Ferment at 62 °F (17 °C), about 7 days. Rack to secondary and condition for 14 days at 62 °F (17 °C). This beer should be bottled conditioned at about 2–2.5 volumes of CO2. As it ages it will take on a brandy-like character.

This opens with a deep caramel apple character with notes of plums and sultanas. The tart fruity finish has hints of raisins and a spiciness lent by the rustic hops. One of the best examples of an old ale on the market.