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Old Treacle Mine System


Details

Beer Style
19A Old Ale (BJCP)
Brewing Method
All grain 
Brew Type
Ale 
Recipe Efficiency
70%
Recipe Volume
5 gal 
Boil Volume
7 gal 
Boil Time
90 min 
Maximum Extract
755.0 points
Potential Extract
528.5 points (70% from recipe)
Anticipated OG
1.106 SG
Boil SG
1.076 SG (at start of boil)
Anticipated Color
21.7 SRM     
Estimated IBU
51.5 IBU
Estimated FG
1.026 SG
Estimated Alcohol
10.3 %abv
Mash
60 m @ 152 tempF

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
1.106 SG High
FG
1.026 SG High
Alcohol
10.3 %abv High
Bitterness
51.5 IBU
Color
21.7 SRM
Overall Compliance: 40.0%

Fermentables

Name Amount Color Potential % Grist
Castle Pale Ale 19.5 lbs 3.2 °L 37 ppg 95.1 %
Briess Caramel 80L 12 oz 80.0 °L 34 ppg 3.7 %
Briess Black Barley 4 oz 500.0 °L 32 ppg 1.2 %
Totals 20.5 lbs 755.0 points 100%

Fermentables

Name: Castle Pale Ale
Amount: 19.5 lbs
Color: 3.2 °L
Potential: 37 ppg
% Grist95.1 %
Name: Briess Caramel 80L
Amount: 12 oz
Color: 80.0 °L
Potential: 34 ppg
% Grist3.7 %
Name: Briess Black Barley
Amount: 4 oz
Color: 500.0 °L
Potential: 32 ppg
% Grist1.2 %
Totals
Amount: 20.5 lbs
Potential: 755.0 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Horizon 1.50 oz @ 13.0 %AA (19.5 AAU) 51.5 (24.6 %) Boil 60 min
Totals 1.5 oz
Hop: Horizon
Amount: 1.5 oz
%AA: 13.0
When: Boil
Time: 60 min
Totals
Amount: 1.5 oz

Yeast

Name Attenuation When
Wyeast 1028 London Ale 75 % Primary
Name: Wyeast 1028 London Ale
Attenuation: 75 %
When: Primary
 
 
 
Recipe Source: Brewing Classic Styles: Zainasheff, Jamil; Palmer, John J.