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#34:  Old Alexi (Old Ale)
  • Named after our cat Alexi. Recipe modified from a Terry Foster old ale recipe from BYO, September 2004.
  • I'm planning on using this batch as the progenitor of a Solera ale, named and described by Jeff Renner in a January 2002 Zymurgy article and on the HBD. I'll drain half to three-quarters of the keg and then top off the remainder with a new batch. As the beer ages, it should develop some true old ale character. As tribute to a great cat, Old Alexi will always be with us.
Chris Swingley 
5-Sep-2004

Recipe (for 5 gallons final volume)
12.0 pounds (80%) Crisp Maris Otter Pale Malt
1.0 pound (7%) American Munich 10L
1.0 pound (7%) American Munich 30L
1.0 pound (6%) American Crystal 60L

2.5 ounces   U.S. Willamette whole hops, 4.5% AA (60 minutes)
1.5 ounces   U.S. Willamette whole hops, 4.5% AA (1 minute)

0.25 teaspoon   Irish Moss (15 minutes)
2 gallons   Gone Awry IPA (10 months)
2 gallons   Dogyard XXX Ale (14 months)
2 gallons   Devil Dog Rye IPA (19 months)
2 gallons   Hop Bitters (24 months)

  • White Labs WLP033 Klassic Ale Yeast, pitched at 68°F
  • Starter: 3 quart starter, built up from tube (tube, 1 pint, 3 quarts), cooled, decanted, warmed
  • Aeration: Drill aerator for two minutes after pitching, again three hours later

Water
  • Fairbanks city water
  • 39.8 quarts  water treated with:
    •  1 Campden tablet.
  • 18 quarts mash water treated with:
    • 2.0 grams Gypsum.
    • 1.2 ml 88% Lactic Acid.
  • 21.8 quarts sparge water treated with:
    • 3.0 ml 88% Lactic Acid.

Mash
  • 18.0 quarts water @ 168°F, grist ratio of 1.2 quarts:pound @ 155°F (Held 90 minutes)

Sparge
  • 6.5 quarts water @ 210°F, drain
  • 15.3 quarts water @ 168°F, drain

Boil
  • Boiled 8.0 gallons for 85 minutes to yield 5.5 gallons wort

Fermentation
  • Primary: bucket, 9 days, 65°F, temperature from 63 - 66 degrees, 1.019 at transfer to secondary
  • Secondary: glass, 11 days, 64°F

Packaging
  • Kegged with 81 grams dextrose
  • Conditioned for 12 weeks
  • Ready to drink on 19-Dec-2004

Properties
Starting Gravity: 1.073 Final Gravity: 1.018
Original Extract: 17.7°plato Apparent Extract: 4.58°plato
Real Extract: 7.10°plato
Alcohol: 7.2% by volume (5.7% by weight)
Apparent Attenuation: 74.2% Mash Efficiency: 74%
Bitterness: 35 IBU Color: 14 SRM
BU:SG: 0.48 BV: 1.01

Tasting Notes
  • 24-Mar-2005 (29 weeks) -- Awesome beer. Malty, sweet, slightly bitter finish. Rich fruity overtones.

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