Northern Brewer’s New Old Ale
Northern Brewer’s New Old Ale
(5 gallons/19 L, extract with grain)
OG = 1.070 FG = 1.019
IBU = 22; ABV = 6.8%
Ingredients
6.0 lbs. (2.7 kg) gold liquid malt extract
2.0 lbs. (0.9 kg) light dry malt extract
1.0 lb. (0.45) dark candi sugar
8 oz. (224 kg) Simpsons Dark Crystal malt (75 ºL)
8 oz. (224 kg) Simpsons Golden Naked Oats malt
6.4 AAU Target pellet hops (60 min.) (0.75 oz./21 g of 8.5% alpha acids)
2.2 AAU Fuggle pellet hops (10 min.) (0.5 oz./14 g of 4.4% alpha acids)
2.2 AAU Fuggle pellet hops (1 min.) (0.5 oz./14 g of 4.4% alpha acids)
Wyeast 1084 (Irish Ale) yeast
1/2 cup corn sugar (if priming)
Step by step
Heat 5 gallons (19 L) of water in your boiling kettle. Steep specialty grains in water for 15 minutes or until the water has reached 170 ºF (77 ºC). Remove grains and bring water to a boil. Once a boil has been reached, remove kettle from heat and add malt extract and candi sugar while stirring. Bring to a boil for 60 minutes, adding hops according to the hop schedule. After 60 minutes, chill and ferment between 62–72 ºF (17–22 ºC) for two weeks. Transfer off the yeast cake into a secondary vessel and age for 6–12 weeks. Bottle and prime or keg and enjoy!
Written by BYO Staff
Old ale has a caramel/nutty malt character with toffee-like,roasty overtones. It is full bodied with a smooth malty-sweet finish.The oats help build a creamy, mouth-filling body and hold a dense tan head atop the deep reddish-brown beer. The addition of dark candi sugar boosts the gravity, while adding a rich, rum-like dimension to thecomplex flavor profile.
– Chris Farley
Northern Brewer, Ltd.
Saint Paul, Minnesota
