Gordon Strong’s Old Ale

Old Ale

(5 gallons/19 L, all-grain)
OG = 1.075  FG = 1.015
IBU = 40  SRM = 21  ABV = 8%

Ingredients
10 lbs. (4.5 kg) U.K. Maris Otter pale ale malt
2.2 lbs. (1 kg) dark Munich malt
8 oz. (227 g) CaraPils® or dextrin malt
2 oz. (57 g) chocolate malt
2 lbs. (907 g) Invert #3 or D-90 candi syrup
10.8 AAU Styrian Golding hops (60 min.) (2 oz./57 g at 5.4% alpha acids)
1 oz. (28 g) First Gold hops (5 min.)
Wyeast 1469 (West Yorkshire Ale), White Labs WLP037 (Yorkshire Square Ale), SafAle S-04 yeast
3⁄4 cup corn sugar (for priming)

Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash.

This recipe uses a single-infusion mash. Use enough water to have a moderately thick mash (1.5 qts./lb.). Mash the malts at 154 °F (68 °C) for 60 minutes. Raise the temperature to 168 °F (76 °C) and recirculate for 15 minutes. Sparge slowly and collect 6.5 gallons (24.5 L) of wort. 

Boil the wort hard for 75 minutes, adding hops at the times indicated in the recipe. Add the sugar during the last 10 minutes of the boil.

When the boil is complete, chill the wort to 68 °F (20 °C), aerate if using liquid yeast, and then pitch the yeast and ferment until complete. 

Rack the beer, prime and bottle condition, or keg and force carbonate as usual.

Old Ale

(5 gallons/19 L, extract with grains)
OG = 1.075  FG = 1.015
IBU = 40  SRM = 21  ABV = 8%

Ingredients
6.8 lbs. (3.1 kg) pale liquid malt extract
1.5 lbs. (0.64 kg) pale Munich malt extract
2 oz. (57 g) chocolate malt
2 lbs. (907 g) Invert #3 or D-90 candi syrup
10.8 AAU Styrian Golding hops (60 min.) (2 oz./57 g at 5.4% alpha acids)
1 oz. (28 g) First Gold hops (5 min.)
Wyeast 1469 (West Yorkshire Ale), White Labs WLP037 (Yorkshire Square Ale), SafAle S-04 yeast
3⁄4 cup corn sugar (for priming)

Step by Step
Use 6.5 gallons (24.5 L) of water in the brew kettle; heat to 158 °F (70 °C). Steep the malt for 30 minutes in a mesh bag, then remove the grains from the kettle. Turn off the heat.

Add the malt extracts and stir thoroughly to dissolve completely. Turn the heat back on and bring to a boil. Boil the wort for 60 minutes, adding hops at the times indicated. Add the sugar during the last 10 minutes of the boil.

When the boil is complete, chill the wort to 68 °F (20 °C), aerate if using liquid yeast, and then pitch the yeast and ferment until complete. 

Rack the beer, prime and bottle condition, or keg and force carbonate as usual.