Recipe added: 03/10/98
The specs of this strong ale are actually closer to Strong Scotch Ale than English Old, but this is homebrew for you!
If brewed on winter solstice, Dec. 22, this ale is aged well for drinking on St. Patrick's Day, Mar. 17.
Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: 1.078
Finishing Gravity: 1.022
Time in Boil: 75 minutes
Primary Fermentation: 17 days @ 65 degrees
Secondary Fermentation: your option
- 3.3 lb. Light malt extract syrup
- 3.3 lb. Amber malt extract syrup
- 3.3 lb. Dark malt extract syrup
- 1.5 lb. Crystal 10L
- 0.25 lb. Roasted barley
- 2 oz. Target hop pellets (10% AA, 75 min.)
- Scottish Ale Yeast
- 2/3 cup Corn Sugar (for bottling)
For 30 minutes steep crushed grains in 2.5 gallons of 150-degree water. Remove grains, add malt extract. When water begins to boil add hops. Total boiling time is 75 minutes. Cool wort, add to fermenter with water (about 3 gallons) to make a total of 5 gallons. Pitch yeast and ferment with ambient temperature 62-65 degrees. Bottle in about 17 days, or when fermentation has stopped, using 2/3 cup Corn Sugar for carbonation. Store bottles for 10 weeks before refrigerating. Serving temperature is 55-60 degrees.
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