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Old Perpendicular System


Details

Beer Style
19A Old Ale (BJCP)
Brewing Method
Extract 
Brew Type
Ale 
Recipe Volume
5 gal 
Boil Volume
3.5 gal 
Boil Time
60 min 
Actual Extract
375.7 points
Anticipated OG
1.074 SG
Boil SG
1.105 SG (at start of boil)
Anticipated Color
14.0 SRM     
Estimated IBU
32.0 IBU
Estimated FG
1.021 SG
Estimated Alcohol
6.8 %abv
Fermentation
Primary 4 d, Secondary 7 d, and Lager 28 d

Style Compliance

19A Old Ale
Original Gravity
1.060-1.090 SG
Final Gravity
1.015-1.022 SG
Alcohol
6.0-9.0 %abv
Bitterness
30.0-60.0 IBU
Color
10.0-22.0 SRM
 
OG
1.074 SG
FG
1.021 SG
Alcohol
6.8 %abv
Bitterness
32.0 IBU
Color
14.0 SRM
Overall Compliance: 100.0%

Fermentables

Name Amount Color Potential % Grist
Alexander's Pale Malt Syrup 9 lbs 2.2 °L 36 ppg 86.7 %
Muntons Crystal 0.75 lbs 56.0 °L 33 ppg 7.2 %
Dark Brown Sugar 0.5 lbs 50.0 °L 46 ppg 4.8 %
Dingemans Chocolate 0.13 lbs 340.0 °L 30 ppg 1.3 %
Totals 10.4 lbs 375.7 points 100%

Fermentables

Name: Alexander's Pale Malt Syrup
Amount: 9 lbs
Color: 2.2 °L
Potential: 36 ppg
% Grist86.7 %
Name: Muntons Crystal
Amount: 0.75 lbs
Color: 56.0 °L
Potential: 33 ppg
% Grist7.2 %
Name: Dark Brown Sugar
Amount: 0.5 lbs
Color: 50.0 °L
Potential: 46 ppg
% Grist4.8 %
Name: Dingemans Chocolate
Amount: 0.13 lbs
Color: 340.0 °L
Potential: 30 ppg
% Grist1.3 %
Totals
Amount: 10.4 lbs
Potential: 375.7 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Challenger 1.50 oz @ 8.0 %AA (12.0 AAU) 32.0 (12.4 %) Boil 60 min
Totals 1.5 oz
Hop: Challenger
Amount: 1.5 oz
%AA: 8.0
When: Boil
Time: 60 min
Totals
Amount: 1.5 oz

Yeast

Name Attenuation When
White Labs WLP004 Irish Ale 71 % Primary
Name: White Labs WLP004 Irish Ale
Attenuation: 71 %
When: Primary
 
 
 
Recipe Source: CCHBS