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Home Story Index Recipes English & Scottish Strong Ale Northern Brewer’s New Old Ale
Northern Brewer’s New Old Ale
Issue Jan/Feb 2005

Northern Brewer’s New Old Ale

5 gallons/19 L, extract with grains; OG = 1.070; FG = 1.019; IBU = 22; ABV = 6.8%

Ingredients:

  • 6.0 lbs. (2.7 kg) gold liquid malt extract
  • 2.0 lbs. (0.9 kg) light dry malt extract
  • 1.0 lb. (0.45) dark candi sugar
  • 8 oz. (224 kg) Simpsons Dark Crystal malt (75 ºL)
  • 8 oz. (224 kg) Simpsons Golden Naked Oats
  • 6.4 AAU Target pellet hops (60 min.) (0.75 oz./21 g of 8.5% alpha acids)
  • 2.2 AAU Fuggle pellet hops (10 min.) (0.5 oz./14 g of 4.4% alpha acids)
  • 2.2 AAU Fuggle pellet hops (1 min.) (0.5 oz./14 g of 4.4% alpha acids)
  • Wyeast 1084 (Irish Ale) yeast

    Step by step:

    Heat 5 gallons (19 L) of water in your boiling kettle. Steep specialty grains in water for 15 minutes or until the water has reached 170 ºF (77 ºC). Remove grains and bring water to a boil. Once a boil has been reached, remove kettle from heat and add malt extract and candi sugar while stirring. Bring to a boil for 60 minutes, adding hops according to the hop schedule. After 60 minutes, chill and ferment between 62–72 ºF (17–22 ºC) for two weeks. Age for 6–12 weeks in secondary. Bottle and enjoy!


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