Elixir of Life

(5 gallons/19 L, all-grain)
OG = 1.090 FG = 1.022 IBU = 35 SRM = 21 ABV = 9.8%
An Olde Ale was the first C.H.A.O.S. all-club barrel project and a recipe that is suitable for aging in any type of spirit barrel, but also tasty on its own.

Ingredients

15.5 lbs. (7 kg) Maris Otter pale ale malt
0.75 lb. (0.34 kg) carastan malt (35 °L)
0.5 lb. (0.23 kg) crystal malt (120 °L)
4 oz. (113 g) Special B® malt (180 °L)
1 lb. (0.45 g) treacle (120 min.)
6.8 AAU Fuggle hop pellets (60 min.) (1.5 oz./43 g at 4.5% alpha acids)
8.8 AAU East Kent Golding hop pellets (15 min.) (1.75 oz./50 g at 5.3% alpha acids)
2 oz. (57 g) East Kent Golding hop pellets (0 min.) 1/2 tsp. yeast nutrient (15 min.)
White Labs WLP002 (English Ale) or Wyeast 1968 (London ESB Ale) or Safale S-04 yeast
2/3 cup corn sugar (if priming) Lallemand CBC-1 yeast (if priming)

Step by Step

Make a large starter several days in advance or brew a Bitter or Pale Ale and use the yeast cake from that beer to pitch into this beer. On brew day, mix the milled grain in 5.3 gallons (20 L) of water at 150 ºF (66 ºC) for 60 minutes. Sparge with enough water to collect 7.5 gallons (28.4 L) wort. Total boil time is 120 minutes, adding the treacle as the wort comes to a boil and the first hop addition with 60 minutes remaining in the boil. Add the remaining hops and yeast nutrient per the schedule. After the boil is complete, cool the wort to 66 ºF (19 ºC). Pitch your yeast and aerate the wort heavily. Hold at that temperature until primary fermentation is complete. Gently transfer to a secondary vessel or barrel of your choice. If you don’t have a barrel but would like some oak contribution, you can substitute oak cubes or staves that have been soaked in the spirit of your choice. Allow the beer to condition for an additional 1-6 months or until the beer is to your liking. Prime and bottle condition or keg and force carbonate to 2 volumes CO2. We recommend priming with a bottling yeast strain like Lallemand CBC-1 if the beer has been aging for several months.

Elixir of Life

(5 gallons/19 L, extract with grains)
OG = 1.090 FG = 1.022 IBU = 35 SRM = 21 ABV = 9.8%

Ingredients

15.5 lbs. (7 kg) Maris Otter liquid malt extract
0.5 lb. (0.23 kg) extra light dried malt extract
0.75 lb. (0.34 kg) carastan malt (35 °L)
0.5 lb. (0.23 kg) crystal malt (120 °L)
4 oz. (113 g) Special B® malt (180 °L)
1 lb. (0.45 g) treacle (60 min.)
6.8 AAU Fuggle hop pellets (60 min.) (1.5 oz./43 g at 4.5% alpha acids)
8.8 AAU East Kent Golding hop pellets (15 min.) (1.75 oz./50 g at 5.3% alpha acids)
2 oz. (57 g) East Kent Golding hop pellets (0 min.)
1/2 tsp. yeast nutrient (15 min.)
White Labs WLP002 (English Ale) or Wyeast 1968 (London ESB Ale) or Safale S-04 yeast
3/4 cup corn sugar (if priming) Lallemand CBC-1 yeast (if priming)

Step by Step

Make a large starter several days in advance or brew a Bitter or Pale Ale and use the yeast from that beer to re-pitch into this beer. On brew day, place the crushed grains in a large muslin bag. Steep the milled grain in 2 gallons (7.6 L) of water at 160 ºF (71 ºC) for 20 minutes. Remove the grain bag and place in a colander. Wash with 1 gallon (3.9 L) hot water. Add the liquid and dried malt extract and stir until fully dissolved. Top off to 6 gallons (23 L) and bring to a boil. When the wort comes to a boil, add the treacle and the first hop addition. Add the remaining hops and yeast nutrient per the schedule. After the boil is complete, cool the wort to 66 ºF (19 ºC). Pitch your yeast and aerate the wort heavily. Hold at that temperature until primary fermentation is complete. Gently transfer to a secondary vessel or barrel of your choice. If you don’t have a barrel, you can substitute oak cubes or staves that have soaked in the spirit of your choice. Allow the beer to condition for an additional 1-6 months or until the beer is to your liking. Prime and bottle condition or keg and force carbonate to 2 volumes CO2. We recommend priming a bottling yeast strain like Lallemand CBC-1 if the beer has been aging for several months.