The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Whiskey Cask Old Ale

Brewer: Casse Sitnik Email: cazzman420@hotmail.com
Beer: Whiskey Cask Old Ale Style: English Old/Strong Ale
Type: Extract w/grain Size: 5 gallons
Color:
71 HCU (~28 SRM)
Bitterness: 35 IBU
OG: 1.074 FG: 1.018
Alcohol: 7.2% v/v (5.6% w/w)
Grain: 4 oz. Belgian aromatic
8 oz. British brown
8 oz. British crystal 50-60L
4 oz. British chocolate
2 oz. Roasted barley
8 oz. Flaked wheat
2 oz. Chocolate Wheat
Steep: Steep grains for 30 minutes at 155°-165°
Boil: 60 minutes SG 1.123 3 gallons
3 lb. 3 oz. Light malt extract
6 lb. Amber malt extract
2oz American medium toasted oak cubes soaked 2 weeks (oak should absorb most/all of liquor) in sealed container with 2oz (2 shots) of your favorite whiskey/bourbon. I used Crown Royal and love the results. These oak cubes are to be added in the secondary only. Irish moss last 10-15 minutes as always.
Hops: 1 oz. Northern Brewer (8.5% AA, 60 min.)
2 oz. Willamette (5% AA, 30 min.)
2 oz. Fuggles (4.75% AA, 10 min.)
Yeast: #2 packets of Fermentis S-04 Safale 11.5gm dry yeast. 1 Rehydrated in warm water - 1 sprinkled on top of cooled wort then stirred into wort 15 minutes later followed by lid on fermenter
Log: Primary - 2 weeks
Secondary with oak cubes - 8 weeks
Bottle - enjoy 6- 12 months later
Carbonation: The secret is using dried malt extract DME as priming agent. Gives a nice brown and bubbly head to it. Add 1 1/4 cups DME for bottle. Also you will need oxygen absorbing caps. This old ale can sit for years but will oxidize if not using those caps!

Recipe posted 09/03/11.