Old Ball and Chain - Old Ale - 2012 National Homebrew Competition Winner

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Ingredients

For 6.5 Gallons (24.61 L)

    27.0 lb (12.25 kg) Maris Otter malt
    1.0 lb (0.45 kg) Special Roast malt
    1.0 lb (0.45 kg) 55° L crystal malt
    12.0 oz (340 g) 120° L crystal malt
    4.0 oz (113 g) pale chocolate malt
    1.0 oz (28 g) Brewers Gold pellet hops, 9.7% a.a. (60 min)
    1.0 oz (28 g) Challenger pellet hops, 8.3% a.a. (60 min)
    0.65 tsp Wyeast yeast nutrient (10 min)
    0.33 tsp Super Moss (10 min)
    Wyeast 1098 British ale yeast
 

Specifications

    Original Gravity: 1.091
    Final Gravity: 1.028
    ABV: 8.27%
    IBU: 44
    SRM: 19
 

Directions

    Mash in at 151° F (66° C) and hold for 90 minutes.  Mash out at 168° F (76° C) and hold 15 minutes.  First runnings only; mash efficiency 50%. Boil 1 gallon of first runnings until syrupy and then add back to the boil kettle.
    Primary fermentation for 14 days at 68° F (20° C).
    Forced CO2 to carbonate (2 vol).

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