Wicked Ole Ale

Classification: old ale, pale ale, all-grain

Source: Jim Pierce (JimPierce@msn.com), r.c.b., 9/6/96

I love this ale! It's dark, malty, and sweet. However, it does have a bite to it! It has a fine roasted character and it is moderately strong (7% alc. by vol.) Here's the recipe for a step infusion mash. Please e-mail me and tell me what you think.

Ingredients:

12 lbs. British two row malt
1.5 lbs. 80L Crystal Malt
1/2 lb. Special Roast
2 oz. Centennial whole leaf hops (60 minutes in boil)
1 oz. Fuggles whole leaf hops (last 5 min. of boil for aroma)
Irish Moss (last 15 min. of boil)
1 lb. of Invert sugar (for a boost!)
1 pckge of Wyeast London Ale Yeast III

Procedure:

Pop yeast package and let it swell beyond an inch in thickness. After swelling pitch in a yeast starter. Let starter ferment to post krausen (you will only pitch the slurry).

Mash in at 95 degrees (hold for 30 min.). Raise temperature to 122 degrees (hold for 30 min.). Increase temp to 156 - 158 degrees for sacharification (check every 30 min. for conversion). Raise temp to 170 degrees for 10 minutes and thouroughly mix mash. Take 1/4 of mash and place in seperate pot and bring to a boil (take care not to burn the grains). Return mash into mash-tun with rest of concoction and sparge with six gallons of water at 170 degrees.

Boil the wort (should yield 7 gallons) for ninety minutes. Add hops according to recipe. And, pitch yeast at 170 degrees. Maintain temperature at 168 - 172 degrees throughout primary fermentation. Rack into secondary fermenter and hold there until wort shows no further drop in gravity. (You should keg this one! But, if you must bottle it is still enjoyable.)

Specifics:

OG: 1.060
FG: 1.011