Old Soldier Ale
5 gallons/19 L, all-grain; OG = 1.070 FG = 1.018–1.025; IBU = 35; SRM = 21; ABV = 5.9–6.9%
- 12 lb. (5.5 kg) 2-row pale malt (for example, Maris Otter)
- 2.0 lb. (0.9 kg) Munich malt
- 0.5 lb.(0.227 kg) crystal malt (60 °L)
- 2.0 oz (57 g) chocolate malt
- 8.0 AAU Willamette hops (90 mins) (1.45 oz/41 g of 5.5% alpha acid)
- 1.5 oz (43 g) Willamette hops (end of boil)
- White Labs WLP004 (Irish Ale) or
- Wyeast 1084 (Irish Ale) yeast
- 0.5 cup corn sugar or DME (priming)
Step by Step:
To ensure a good fermentation, it is best to make a half-gallon starter of the original yeast culture. Three days before brewday, make starter by boiling 0.50 lb. (0.23 kg) of dried malt extract in 0.50 gallons (1.9 L) of water.
Use a single-step infusion mash at 153–155 °F (67–68 °C) for 1–1.5 hours. (Use ~4.6 gallons (17 L) of water at 165 °F (74 °C) for mash in.) Sparge for one hour, with water no hotter than 175 °F (80 °C), until run-off reaches SG 1.010–1.012. (Expect to collect around 7.3 gallons, although this can vary considerably depending on your system.)
Boil the wort for 90 minutes, with bittering hops added after the first foamy head subsides. Add flavor hops as the heat is turned off at the end of the boil.
Adjust wort volume with cold water (if needed), and cool to about 70 °F (21 °C). Pitch with yeast starter and allow to ferment. After 5–7 days, final gravity should have been reached; rack into a glass fermenter. One to two weeks later, rack again, prime with dried malt extract or corn sugar, and rack into keg or bottles. Allow beer to condition for at least three months before drinking.