Olde Ale - 2 Gallons

MrD · Post by **MrD** » Wed Dec 13, 2006 10:46 pm

Does anyone have a nice simple recipe for an olde ale using AG?

2 gallons would be a good start.

I have some fuggles to use up!

MrD

Post by **Andy** » Wed Dec 13, 2006 10:49 pm

http://www.durdenparkbeer.org.uk/Recipes.html

recipe quantities are per gallon so double for two gallons!

I'm doing the Whitbread London Porter as my next brew.

MrD · Post by **MrD** » Thu Dec 14, 2006 12:20 am

That is a good link - however with 3 months to mature I should have started a few months ago!

Never mind it should be OK by Easter.

MrD

MrD · Post by **MrD** » Thu Dec 14, 2006 2:05 pm

I quite fancy the London Mild (1 Gallon):

3 lb 3 oz Pale Malt

0.8 oz Fuggles Hops

Mash at 150 Ã‚ÂºF for 3 hours, then raise temperature to 170 Ã‚ÂºF for a further 30 minutes. Boil with hops for 90 minutes. Adjust to OG 1.070 if necessary

Can't get much simpler than that.

MrD · Post by **MrD** » Sat Dec 16, 2006 10:34 am

Have any of you guys made this or similar - do you think it will work and give a nice beer?

Your comments would be appreciated....

I plan to brew today.

MrD

Post by **Andy** » Sat Dec 16, 2006 10:54 am

Some on here have made a few of those recipes and have had great results.

The Durden Park advice is to use a stiff mash - approx 2L/kg ratio.

so use 6L of mash water for your 2 gal recipe.

Orfy · Post by **Orfy** » Sat Dec 16, 2006 2:18 pm

MrD wrote:I quite fancy the London Mild (1 Gallon):

3 lb 3 oz Pale Malt

0.8 oz Fuggles Hops

Mash at 150 Ã‚ÂºF for 3 hours, then raise temperature to 170 Ã‚ÂºF for a further 30 minutes. Boil with hops for 90 minutes. Adjust to OG 1.070 if necessary

Can't get much simpler than that.

That's one hell of a mild at 1070!!!

MrD · Post by **MrD** » Sat Dec 16, 2006 5:24 pm

I'm just boiling the hops - another hour to go.

I'll let you know what the SG turns out to be shortly.

If its a little lower I won't be worried

MrD

MrD · Post by **MrD** » Sat Dec 16, 2006 8:45 pm

SG 1110!!!!!!

Topped up to 2 Gallons and went down to 1070 as per the instructions

Added some yeast from a local brewery, which looks quite lively.

Looking forward to watching over next few days....

And drinking in a few months...

MrD

MrD · Post by **MrD** » Wed Dec 20, 2006 12:17 am

Fermenting still going strong, currently at SG1030, temperature is 21 Deg.

Should be complete in few more days.

Mrd

mysterio · Post by **mysterio** » Wed Dec 20, 2006 1:31 am

Sounds good MrD, Old ale is definately on my to-brew list.

Orfy, oddly enough Mild used to be a fairly strong ale

bitter_dave · Post by **bitter_dave** » Wed Dec 20, 2006 9:05 am

The term mild was only used to distinguish it from bitter - i.e. it was less bitterly hopped - the gravity was less, if not completely, irrelevant (at least that's wot I read somewhere

)

oblivious · Post by **oblivious** » Wed Dec 20, 2006 10:15 am

bitter_dave wrote:The term mild was only used to distinguish it from bitter - i.e. it was less bitterly hopped - the gravity was less, if not completely, irrelevant (at least that's wot I read somewhere )

Not exactly true, originally mild meant young beer or ale as opposed to "stale" aged beer or ale. In more recent times it has been interpreted as denoting "mildly hopped". They can range in strength between 3-6%

I would love if we could get the style in ireland!

http://en.wikipedia.org/wiki/Mild_ale

Some nice info here

http://www.allaboutbeer.com/features/mild.html

Orfy · Post by **Orfy** » Wed Dec 20, 2006 10:20 am

I used to drink mild many years back and it was always around 3%. My limited knowledge from reading had me thinking it's history was that it was a cheaper un aged green beer for the masses.

oblivious · Post by **oblivious** » Wed Dec 20, 2006 10:29 am

Sarah Hughes' Dark Ruby Mild is 6%, some brewers like Highgate use the same recipe of their old and mild, just increases the fermentables

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Olde Ale - 2 Gallons

Olde Ale - 2 Gallons