- 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.
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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