Old Ale NHC06

Category 19: Strong Ale

Gold Medal NHC 2006

Sponsored by: Weekend Brewer

Jeff Reilly, Houston, Texas, Old Ale, Foam Rangers Homebrew Club

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Old Ale

Ingredients for 20 U.S. gallons (75.7 liters)

55.0     lb (24.9 kg) Maris Otter pale malt

2.0       lb (0.9 kg) 6° L Munich malt

3.0       lb (1.36 kg) 33° L Munich malt

2.0       lb (0.9 kg) Belgian aromatic malt

8.0       lb (3.63 kg) British 55° L crystal malt

1.0       lb (0.45 kg) Special B malt

1.0       lb (0.45 kg) melanoidin malt

2.0       lb (0.9 kg) Special Roast malt

8.0       oz (227 g) roasted malt

2.0       oz (57 g) Horizon pellet hops, 13.3% alpha acid, (90 min.)

1.0       oz (28 g) Willamette pellet hops, 4.3% alpha acid, (12 min.)

1.0       oz (28 g) Golding pellet hops, 4.1% alpha acid, (12 min.)

1.0       oz (28 g) Willamette pellet hops, 4.3% alpha acid, (2 min.)

1.0       oz (28 g) Golding pellet hops, 4.1% alpha acid, (2 min.)

White Labs WLP 010 10-year anniversary blend ale yeast

Forced CO₂ to carbonate

Irish moss to clarify

Original Specific Gravity: 1.088

Final Specific Gravity: 1.024

Boiling Time: 90 min

Primary Fermentation: 21 days at 72° F (22° C) in glass

Secondary Fermentation: 8 months at 33° F (1° C) in steel

Directions

Mash grains at 154° F (68° C) for 60 minutes. Mash out at 168° F (76° C).

Judges' Comments

"A little caramel flavor balances the malt and makes it more interesting. Finishes medium-dry. Good aroma, though the flavor is not as complex as it needs to be in order to be a stellar example of the style. More age may help this."

"Very nice aroma/flavor from malt. Watch fermentation temps, as the higher alcohols detract from what would have been an excellent beer."