Big Mo NHC 2004

Mel Thompson

Old Ale

for 5 U.S. gal (19 L)

10.0 lb (4.54 kg) Maris Otter pale malt

2.0 lb (0.9 kg) Munich malt

0.5 lb (227 g) biscuit malt

0.5 lb (227 g) 60° L crystal malt

14.0 oz (397 g) candy sugar in boil, 15 min.

20.0 oz (567 g) molasses in boil, 15 min.

1.0 oz (28 g) Challenger whole hops, 10.1% alpha acid, (60 min)

1.0 oz (28 g) EK Goldings whole hops, 5% alpha acid, (30 min)

1.0 oz (28 g) EK Goldings whole hops, 5% alpha acid, (10 min)

1.0 liter White Labs WLP 005 British ale yeast starter

0.33 cup corn sugar to prime (78 mL)

Irish moss, gelatin to clarify

• Original specific gravity: 1.092

• Final specific gravity: 1.023

• Boiling time: 90 minutes

• Primary fermentation: 10 days at 65° F (18° C) in glass

• Secondary fermentation: 10 days at 65° F (18° C) in glass

Mash grains at 155° F (68° C) for 90 minutes.

“A rich, complex old ale with generous malt flavors and just enough hop bitterness to avoid being cloyingly sweet.”

“Very nice old ale. Some signs of age are OK for style. I was looking for just a little more malt complexity, but malt/hop balance was good.”

“Pretty damn good! Hopping a bit much for style, and perhaps could use a bit more complexity in malt bill.”

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