James Wilson: Created page with "'''By James Cross''' Recipe is part of Recipe Index '''BJCP 2021 Style 17B Old Ale''' This was intended as a ‘drinkable’ Imperial Stout, but judges at the Scottish Nationals suggested it would make an excellent Old Ale, so I entered it as that at the UK Nationals where it won silver. == Awards == ''' UK National Homebrew Competition 2025 (Bristol) ''' 2nd - Pale & Brown Strong == Statistics == * IBU 57 * ABV 8.6% * OG 1.081 * FG 1.020 * EBC 65 *..."

2025-02-27T09:44:26Z

Created page with "'''<big>By James Cross</big>''' Recipe is part of Recipe Index '''BJCP 2021 Style 17B Old Ale''' This was intended as a ‘drinkable’ Imperial Stout, but judges at the Scottish Nationals suggested it would make an excellent Old Ale, so I entered it as that at the UK Nationals where it won silver. == Awards == ''' UK National Homebrew Competition 2025 (Bristol) ''' 2nd - Pale & Brown Strong == Statistics == * IBU 57 * ABV 8.6% * OG 1.081 * FG 1.020 * EBC 65 *..."

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'''<big>By James Cross</big>'''

Recipe is part of [[Recipe Index]]

'''BJCP 2021 Style 17B Old Ale'''

This was intended as a ‘drinkable’ Imperial Stout, but judges at the Scottish Nationals suggested it would make an excellent Old Ale, so I entered it as that at the UK Nationals where it won silver.

== Awards ==
''' UK National Homebrew Competition 2025 (Bristol) '''

2nd - Pale & Brown Strong

== Statistics ==
* IBU 57
* ABV 8.6%
* OG 1.081
* FG 1.020
* EBC 65
* 24 litres pre-boil
* 18 litres in fermenter.

== Ingredients ==
=== Water ===
* 50/50 London tap and RO with salt additions
* Target: Ca 60, Mg 5, Na 30, Cl 50, SO4 100, HCO3 125

=== Malt ===
* Maris Otter, 5 EBC, 5 kg, 82.6%
* Munich, 20 EBC, 400g, 6.6%
* Crystal, 160 EBC, 400g, 6.6%
* Black, 1600 EBC, 250g, 4.1%

=== Hops ===
* 50g Challenger (8.5 AA) at 60 minutes
* 20g Bramling Cross (6.5 AA) at 10 minutes
* 20g Bramling Cross (6.5 AA) Hop Stand

=== Yeast ===
* WLP013 – London Ale (slurry from previous brew)

== Process ==
=== Mash ===
* Mash pH 5.4
* 15l infusion mash for 60 minutes at 67°C, adding black malt for last 10 minutes.
* 10 mins mash out at 76°C
* Sparged at 76°C until runnings hit 20% of target OG, then boiled down sparged wort to hit target pre-boil gravity (Did this as a BIAB in a 20l pot, recirculating the wort through the bag for greater clarity before sparging).

=== Boil ===
* 60 mins, add yeast nutrient and Protafloc at 10 minutes

=== Ferment ===
* Pitch at 20°C, rising to 24°C toward end of fermentation.

=== Serving ===
* Prime for 2.5 vols, bottle condition at least 3 months.

[[Category:Recipes]]

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