Chris' Favorite Old Ale
Source: Allen Reynolds
Recipe added: 12/21/96
This is a fairly quick and simple recepie that makes a
dark copper-colored ale with a rich,full body and a
moderate bitterness level. The molasses gives a very
distinct character to this beer and it is well worth trying.
If you dont want to use the liquid yeast, It's still good
with the dried yeast- and it begins fermenting much faster,
especially if you use both packets of yeast that come
with the M&F kits.
Recipe type: Extract
Batch Size: 5 U.S. Gallons
Starting Gravity: 1.052
Finishing Gravity: 1.014
Time in Boil: 25 Min.
Primary Fermentation: 5 or 6 gallon glass carboy
Secondary Fermentation: none
Additional Fermentation: none
- 2 cans (3.3 lbs. ea.) Munton & Fison Old Ale Kit
- 1/2 lb. Corn Sugar
- 1 1/4 CUPS Molasses (10 Fl. Oz.)
- 1 Oz. Czech Saaz Hop Pellets (5.4% Alpha) boiling hops
- 1/2 Oz. Czech Saaz Hop Pellets (Aroma)
- 1/4 tsp. Irish Moss Powder
- English-type Liquid Ale Yeast if Possible.(I use WYeast
- 1028 London) but it's not bad with the M&F dried yeast
- supplied with the kits.
- 3/4 cup corn sugar at bottling time to carbonate
Bring 1 1/2 gallons of water to a boil, then add the malt
extract,corn sugar,molasses,and 1oz. Saaz pellets. Return
to a boil, and let it continue to boil for 25 minutes.
10 minutes before it's done,add the irish moss. After 25
minutes is up, remove from heat and add remaining 1/2 oz.
Saaz hops and let them steep for 1-2 minutes. Fill a 5 or 6
gallon glass carboy with 2 gallons COLD water, and then
strain wort for hops particles and place into carboy on top
of cold water. Fill carboy with enough additional cold water
to make a total of 5 gallons. Let cool to correct pitching
temp. before adding yeast as instructed on packet. Allow to
ferment completely, and then add 3/4 cup corn sugar to
the beer before bottling to carbonate. Age at least 10 days
in the bottle before drinking, 2-3 weeks best.
Back to previous Table of Contents
Copyright © 1996 - 2005. All Rights Reserved. No information found in the
Gambrinus' Mug pages should be assumed to be in the public domain.