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#102:  Old Alexi (Old Ale)
  • Named for our cat Alexi, who died in 2003.
Chris Swingley 
29-October-2016

Recipe (for 5 gallons final volume)
6 pounds (37%) Briess 6-Row Malt (gap 0.7 mm)
6 pounds (37%) Crisp Maris Otter Pale Malt
1 pounds (6%) Wheat Malt
1 pound (6%) Rye Malt
1 pound (6%) Crystal 40L
1 pound (6%) Crystal 80L

1 ounce   Golding pellet hops, 4.3% AA (first wort hop)
2 ounce   Northern Brewer pellet hops, 7.3% AA (60 minutes)
1 ounce   Golding pellet hops, 4.3% AA (1 minute)

10 drops   Five Star Defoamer 105 (90 minutes)

  • Safale US-05 dry yeast, pitched at 63°F
  • Safale S-04 dry yeast, pitched at 63°F
  • Starter: Started 15 minutes ahead in ¼ cup of 80°F water.
  • Aeration: Drill aerator for three minutes after pitching

Water
  • Fairbanks city water
  • 40¼ quarts  water treated with:
    •  1 Campden tablet. Removes chlorine ion and chloramine, reduces oxidation
  • 19½ quarts mash water treated with:
    • 7 grams Gypsum.
    • 1 ml 88% lactic acid.
  • 16¼ quarts sparge water treated with:
    • 3 ml 88% lactic acid.

Mash
  • 24 quarts water @ 163°F, grist ratio of 1.5 quarts:pound @ 153°F (Held 2½ hours), Strike water at 173°F, temperature range 153—148°F.

Sparge
  • 10 quarts water @ 210°F, drain
  • 6¼ quarts water @ 168°F, drain

Boil
  • Boiled 8 gallons for 90 minutes to yield 5½ gallons wort

Fermentation
  • Primary: bucket, 14 days, 63°F, Temperature peaked at 68°F.
  • Secondary: keg, 7 days, 68°F, 1.018 at transfer.

Packaging
  • Kegged at 8 psi, 50°F (1.8 volumes CO2)
  • Conditioned for 4 weeks
  • Ready to drink on 10-Dec-2016

Properties
Starting Gravity: 1.075 Final Gravity: 1.018
Original Extract: 18.2°plato Apparent Extract: 4.6°plato
Real Extract: 7.22°plato
Alcohol: 7.5% by volume (5.8% by weight)
Apparent Attenuation: 74.8% Mash Efficiency: 71%
Bitterness: 51 IBU Color: 16 SRM
BU:SG: 0.68 BV: 1.45

Other Brewing pages:

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