Thursday, February 28, 2008

Fresh Old Ale

Enough is enough! Something has got to be done about that Ancient Old Ale hiding in the corner, behind a dark wooden chair collecting layers of dust in our tiny foyer. It's been sitting around for over 14 months! The Lambic blend of yeasts and bacteria have finally had their fill and are completely exhausted. I'm glad there is a nice thin & slimy pellicle protecting this precious brew, because time and again, I forget to refill an evaporated airlock.

Truth is, I really didn't know how to go about bottling a beer that's aged so long, especially under a more acidic & alcoholic environment. Until very recently, I've come to meet a new visitor to my blog who was dealing with a very similar old ale. I simply wanted to bottle this beer, but he suggested brewing a new batch of old ale to blend with the old batch of old ale. I thought, this is the more historical thing to do. Without hesitation, this beer fresh batch of old ale budged its way into my busy brewing schedule.

I must express my complete appreciation for Mikey's help today. I really couldn't have done it without you. I ran into technical difficulties with a borrowed carboy that seemed to be scratched on the inside, and decided not to use it. We had to keg and bottle the Copper Lager 2 in order to use it's carboy for this ale's primary fermenter. Then we bottled the Raisin Toast Stout for the yeast sediment resting at the bottom. Overall, the brewday went over very well, and wrapped up by 1:30pm. The mash temp started pretty high, so I got it down, and combined with a fairly thick mash, the efficiency suffered a little bit.

After this ferments and is ready for blending, I'll write about the bottling procedure and plans for extended aging of a blended portion. Take a look at the Ancient Ale for it's original post and recipe. Read about the final results of the blended old ale. The photo to the right shows the Ancient Ale's thin pellicle. If you like pellicles, click here for more photos.

Fresh Old Ale

Grains
7.00 lbs. Organic 2-Row Pale
2.00 lbs. Vienna Malt
1.00 lbs. British Crystal 60L
0.75 lbs. Crisp Amber Malt
o.75 lbs. Flaked Barley
0.46 lbs. Torrified Wheat
0.35 lbs. Special B

Hops
.60 oz. Pheonix, 10%, pellet, 90min
.60 oz. Progress, 6%, pellet, 90min
.40 oz. Pheonix, 10%, pellet, 10min
.40 oz. Progress, 6%, pellet, 5min

Yeast
Wyeast 1099: Whitbread Ale (slurry from 1gal starter)

Brew Day Stats

Brewed: 2/28/08
Racked blend w/Ancient Ale: 3/11/08
Bottled straight: 3/11/08
Bottled blend w/Ancient Ale: 3/11/08

Water Adjustment: added to only strike water...
.375 tsp. CaCl, .625 tsp. Gypsum, .25 tsp. acid blend

H2O/Grain Ratio: 1.20qt/lb
Mash Ph: 5.4
Sacch. Rest Temp/Time: 160-158-156-153°F/1 hour
Mash Out Temp/Time: 166°F/15min
1st Batch SG: 1.066

2nd Batch Sparge Vol/Temp: 2.75 gal/180°F water & hit 170°F
2nd Batch SG: n/a

Pre-Boil Vol: 6 gal
Pre-Boil SG: 1.055
Boil Time: 2 hours
Post-Boil Vol: 4.55 gal
Mash Efficiency: 79.6%

OG: 1.070
IBU: 48
Color/SRM: Amber Brown/15-19
Ferment Temp: 67-70°F

FG: 1.022
ABW: 5.78%
ABV: 7.2%

8 comments:

Adam said...

Heheh...nice pellicle you got there. I'm observing Dell brew tomorrow. He's a big sourhead and well lets just say he has some nice pellicles. ;-)

Cheers!

Adam said...

Got a ok picture of a wonderful pellicle over at Beer Bits 2. Check it out.

Ted Danyluk said...

That sure is a nice pellicle forming. It looks pretty young. Is it? If so, telling by the activity, it should grow to a good solid thickness. Very nice.

I intend to brew 100% brett beers in the future. Can't wait to see the pellicles then.

Adam said...

That's a good question. I don't remember. Young is relative with these beers eh? I have to ask Dell when I see him.

Cheers!

Brian said...

Good stuff!

Ted will you be bottling at least a few without mixing with the "new old ale"? I'd be really interested to see what that came out like..in fact you might consider bottling a few of each on their own (using a "clean" yeast to prime the "old old ale"..then mixing from that point..it might be of assistance when it comes to understanding what the final carbonated product would look like..vs mixing then carbonating.

I dont see where your ABV is, but if under 12% your probably fine just using some basic american ale yeast at bottling..should not leave any taste and will surely ferment enough to carbonate.

Just a thought, as always feel free to let me know if I'm off the f'ing reservation :)

My belgian "wild" will be at this stage in about 8 months..so I'm really glad to be able to learn from your sitation..please keep us updated.
Cheers!

Ted Danyluk said...

Thanks Brian for your input. I was planning on bottling a gallon of each old ale on its own. Blending 3 gallons for extended aging, and then a different proportion for bottling the rest (about 3.8 gallons).

I will be posting special posts for the results of all these old ales when they are ready. A have a good feeling most of this will be bottle aged indefinitely.

Water Lion said...

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Toan Thanh said...

Bài viết bạn chia sẻ mình thấy hay, chắc phải lưu lại xem tiếp.

Sẵn đây tui muốn hỏi bên bạn có nhu cầu van chuyen hang hoa Ha Noi hoặc van chuyen hang ra Sai Gon không vậy?

Mình bên cong ty van chuyen duong bo chuyên cung cấp các dịch vụ vận chuyển Bắc Nam như chuyen hang ra Hai Phong, vận chuyển hàng đến Đà Nẵng, van chuyen hang ra Nghe An, vận chuyển hàng đến Cam Ranh, chuyen hang ra Phu Quoc .v.v...

Ngoài ra bên mình cũng chở thang may danh cho gia dinh, thang may tai khach từ HCM để van chuyen hang di Campuchia, vận chuyển đi Lào hoặc vận chuyển hàng hoá đi Trung Quốc.

Có gì nhắn tin cho tui, cảm ơn cậu nhiều nhé.