I have been patiently waiting to make a beer like this one. This beer will be part of my annual schedule, every January/December I will make one and bottle the previous years. There are quite a few versions of Old Ale, it seems to be one of those styles that is guidelines give a good amount of wiggle room. You have the option to add any of the following Lactobacillus to sour, Oak, Brettanomyces (Funk), Brewing Sugar - Brown Sugar, Table Sugar, Molasses, Black Treacle. The gravity has a pretty wide range and so does the malt profile.
Strong Dark Dried Fruit Flavor - Crystal Malts - Special B, Crystal 120 and Treacle - huge sweet raisin flavor
Vinous - High Alcohol, Mashed high, lots of unfermentables, Brett C should not attenuate too much (If it does I may add lactose at 6 months because this is only partially fermentable by Brett from what I've read), Oak should add some nice tannins
Toffee, Burnt Sugar - Treacle (this is the real deal), Turbinado sugar should help with the toffee flavors.
Recipe: Old Ale
O.G.-1.081 F.G.-TBD IBU-39 Size -5.75 gal
SRM-20 ABV-7.5-8.5% Cal-273
Grain Bill (76% Efficiency):
13 lb Maris Otter Malt (83.2%)
6 oz Crystal 120L (2.4%)
6 oz Crystal 60L (2.4%)
6 oz Special B (2.4%)
1 lb Treacle (6.4%) - Added at Day 7
8 oz Turbinado (3.2%) - Will be added around 6 months
2 oz Golding, 4.9%, pellet, 90 min 39.7 IBU
200mL of yeast slurry from Brett C Brown (WLP645, WLP023 or S04)
San Diego (Alvarado) Tap Water
1 campden tablet for 5 gal.
H2O/Grain Ratio: 1 qt/lb
Mash Volume: 3.5 gal
Sacc Rest. Temp/Time: 154F @ 60min
Strike Temp: 173F
Batch Sparge Volume: 6.5 gal
Sparge Temp/Time: 170F
Boil Volume: 7.5gal
Boil Time: 90min
Post Boil Volume: 5.75 gal
O.G.: 1.071 (no sugar)
Ferment Temp: 66-68F
Primary Length: 7 days
Secondary Length: TBD
Gravity 1.018 - Added 1 oz boiled American Oak cubes, Added 454g (1 lb) of black treacle that was warmed so it would pour. This is transferred to a 5 gal Stainless Steel keg with a 6.5 gal carboy cap stretched on top.
Gravity - 1.005 ABV - 8.75%
Slight funk, touch of sour, some booze, slight cherry pie, mild Oak with some vanilla. And unfortunately way too thin and dry. It is actually close to a nice wine in its characteristics. Not sure if I should add anything or just let it go and make another beer to blend this with. Next year, I'm thinking no Brett and go for a thick and rich malt bomb. And make this beer much darker, I think the color contribution from treacle is not as significant as I planned.