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PDF version #90:  Old Alexi Stock Ale (Old Ale)

• An old ale which will be racked onto the dregs of the Old Alexi that was originally brewed in 2004 and has been restocked several times over the years.

Chris Swingley 
9-Sep-2012

Recipe (for 5 gallons final volume)

8	pounds	(53%)	Crisp Maris Otter Pale Malt (gap 0.9 mm, wetted)
5	pounds	(33%)	Gambrinus Organic Pale Malt
1	pound	(7%)	Munich Malt
8	ounces	(3%)	Breiss Carmel Malt (80L)
8	ounces	(3%)	Flaked Barley
1	ounce		Chinook whole hops, 13% AA (first wort hop)
1	ounce		Willamette whole hops, 5% AA (60 minutes)
1	ounce		Willamette whole hops, 5% AA (15 minutes)

• Wyeast 1084 Irish Ale Yeast, pitched at 68°F
• Starter: Pitched onto yeast cake from previous recipe (Piper’s)
• Aeration: Drill aerator for two minutes after pitching

Water

• Fairbanks city water
• 40 quarts  water treated with:
• •  1 Campden tablet. Removes chlorine ion and chloramine, reduces oxidation
• 20 quarts mash water treated with:
• • 2 ml 88% Lactic Acid.
  • 1 tablespoon 5.2 pH Stabilizer.

Mash

• 20 quarts water @ 164°F, grist ratio of 1.25 quarts:pound @ 150°F (Held 90 minutes), Temperature range: 150 - 148 F.

Sparge

• 8.5 quarts water @ 210°F, drain
• 11.5 quarts water @ 168°F, drain

Boil

• Boiled 8.0 gallons for 120 minutes to yield 5.5 gallons wort
• Gravity 1.047 at start of boil

Fermentation

• Primary: bucket, 7 days, 66°F, Temperature range 68 - 70 F
• Secondary: keg, 14 days, 65°F

Packaging

• Kegged at 8 psi, 50°F (1.8 volumes CO₂)
• Conditioned for 8 weeks
• Ready to drink on 4-Feb-2010

Properties

Starting Gravity: 1.077	Final Gravity: 1.020
Original Extract: 18.7°plato	Apparent Extract: 5.1°plato
	Real Extract: 7.72°plato
Alcohol: 7.5% by volume	(5.9% by weight)
Apparent Attenuation: 72.7%	Mash Efficiency: 74%
Bitterness: 42 IBU	Color: 20 SRM
BU:SG: 0.55	BV: 1.12