Recipe For Old Boy

[j1gsaw]

Hey all.
Im under pressure to make up an ale for my Father in law. He is a senior gent at 76, so he has informed me he wants about 3.5% alc, and not a very dark beer, just a fairly simple brew.
He has tried a few of my past beers, and they have been either too strong or too hoppy, so im thinking i just want to run a simple grainbill, and minimum hops. Maybe like: 2.5kg BB ale, 500g wheat, 100g Crystal? POR hops? Cluster?
Ideas welcome.

 

[argon]

Hey all.
Im under pressure to make up an ale for my Father in law. He is a senior gent at 76, so he has informed me he wants about 3.5% alc, and not a very dark beer, just a fairly simple brew.
He has tried a few of my past beers, and they have been either too strong or too hoppy, so im thinking i just want to run a simple grainbill, and minimum hops. Maybe like: 2.5kg BB ale, 500g wheat, 100g Crystal? POR hops? Cluster?
Ideas welcome.

Try a mild... mash high (@69C) and use a low attenuator like Nottingham to leave some body in the beer.

Up the spec malt % in low alc beers to keep it nice and flavourful. Not dark at all. Will get you about 3.5%


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: English Mild II
Brewer: Argon
Asst Brewer:
Style: Mild
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 26.62 L
Estimated OG: 1.039 SG
Estimated Color: 12.3 SRM
Estimated IBU: 20.3 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.00 kg Pale Malt, Maris Otter (3.0 SRM) Grain 51.28 %
1.00 kg Munich Malt - 10L (10.0 SRM) Grain 25.64 %
0.30 kg Caramel/Crystal Malt - 10L (10.0 SRM) Grain 7.69 %
0.30 kg Maize, Flaked (1.3 SRM) Grain 7.69 %
0.15 kg Brown Malt (65.0 SRM) Grain 3.85 %
0.15 kg Caraaroma (203.0 SRM) Grain 3.85 %
30.00 gm Fuggles [5.40 %] (60 min) Hops 18.8 IBU
15.00 gm Williamette [4.40 %] (5 min) Hops 1.5 IBU
1 Pkgs Nottingham Yeast (Lallemand #-) Yeast-Ale


Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 3.90 kg
----------------------------
Single Infusion, Full Body
Step Time Name Description Step Temp
45 min Mash In Add 10.17 L of water at 75.8 C 69.0 C
10 min Mash Out Add 4.06 L of water at 94.4 C 75.6 C


Notes:
------


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[benno1973]

Try a mild... mash high (@69C) and use a low attenuator like Nottingham to leave some body in the beer.

Sounds like a great recipe, but I wouldn't call Nott a low attenuator! Every time I use it it goes hard and attenuates fully. I also find it strips a lot of the malt flavour out of a beer, which you don't want in this case. A good liquid English yeast might do the job tho?

 

[Bribie G]

Assuming the young guy is Australian born and bred, maybe make up a lower alc version of whatever he cut his teeth on, Reschs or Tooths or whatever and do something like:

4kg Ale or Pils
300 Caramalt

Mash 68 degrees

20g POR 60 mins

US 05

Out the back for a game of two up and do the hokey pokey or whatever they did back then B)


Edit: spotted Warwick there. If he's native then BB Ale and the hops and he'll think he's drinking Toowoomba Breweries from the 1950s :super:

 

[bradsbrew]

Edit: spotted Warwick there. If he's native then BB Ale and the hops and he'll think he's drinking Toowoomba Breweries from the 1950s :super:

Sitting at the Whitehorse or the Luckona Hotel or 0ne of the other 50 pubs they used to have. The Luckona was a great little Pub until they made it all fancy and painted fresian cows on the outside :angry: Not to mention what they done to the Post Office Hotel

 

[Aus_Rider_22]

Sitting at the Whitehorse or the Luckona Hotel or 0ne of the other 50 pubs they used to have. The Luckona was a great little Pub until they made it all fancy and painted fresian cows on the outside :angry: Not to mention what they done to the Post Office Hotel

Would that be the spotted cow now? I really regret not being interested in home brewing and craft beer while I lived up there. Apparently it has a huge lineup of beers on tap.

 

[QldKev]

Assuming the young guy is Australian born and bred, maybe make up a lower alc version of whatever he cut his teeth on, Reschs or Tooths or whatever and do something like:

4kg Ale or Pils
300 Caramalt

Mash 68 degrees

20g POR 60 mins

US 05

Out the back for a game of two up and do the hokey pokey or whatever they did back then B)


Edit: spotted Warwick there. If he's native then BB Ale and the hops and he'll think he's drinking Toowoomba Breweries from the 1950s :super:

I agree with Bribie here, but would probably push the POR to 25-30g to get it more bitter. Keep it a simple Aussie beer.


QldKev

 

[Nick JD]

I'd use equal amounts (AA%) of Cluster and PoR at 60min to 25 IBUs but I'm a chronic fence-sitter. 2:1 Cluster to PoR

 

[Jimmeh]

Aussie Ale

Original Gravity (OG): 1.050
Colour (SRM): 4.8
Bitterness (IBU): 23.9 (Tinseth)

90% Pale Ale Malt
10% Wheat Malt

1.0 g/L Pride of Ringwood (9.8% Alpha) @ 60 Minutes


Single step Infusion at 66C for 90 Minutes. Boil for 90 Minutes

Fermented at 18C with Wyeast 1098 - British Ale


Recipe Generated with BrewMate

 

[j1gsaw]

Thanks for the ideas gents