Dary AleBatch Size:11 gal.
Brewed By: Efficiency:72%
Mash
Malt NameWt. (lbs.)% of Mash
Pale Ale Malt2286.3
Crystal (10L)13.9
Wheat Malt27.8
CaraPils.52.0
Total Weight25.50
Mash & Sparge Water info.
Strike Temp.Mash In GallonsSparge GallonsSparge Temp.
168.1°F8.0 gal.8.1 gal.170°F
Hops
Hop VarietyAlpha Acid %Amt. (oz.)Boil (min.)Hop IBU
Perle - Pellet916016.6
Cascade - Whole51103.0
Cascade - Whole5120.7
Perle - Pellet8.250.5457.0
Beer Stats
Estimated Beer ColorSGABV(%)AA(%)Balance Value (BV)
5 SRM1.0657.384.61.10
FGIBUCaloriesTarget BV
 1.01027.3282
(per 16 oz. Pint)
1.26
Target Beer Style Info. & Typical Ingredients
STRONG ALE
Old Ale

SG Range: 1.060 to 1.090
FG Range: 1.015 to 1.022
IBU Range: 30 to 60
SRM Range: 10 to 22
Generous quantities of well-modified pale malt (generally English in origin, though not necessarily so), along with judicious quantities of caramel malts and other specialty character malts. Some darker examples suggest that dark malts (e.g., chocolate, black malt) may be appropriate, though sparingly so as to avoid an overly roasted character. Adjuncts (such as molasses, treacle, invert sugar or dark sugar) are often used, as are starchy adjuncts (maize, flaked barley, wheat) and malt extracts. Hop variety is not as important, as the relative balance and aging process negate much of the varietal character. British ale yeast that has low attenuation, but can handle higher alcohol levels, is traditional.
This information is derived from the BJCP Style Guidelines, 2008 edition, with permission of the copyright owner, Beer Judge Certification Program, Inc. The most current version of the full guidelines can be found on the BJCP website, www.bjcp.org.
Session Notes
Yeast Strain(s) Used: wyest 1056
Fermentaion Temp: 72°F