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Castle News

English Old Ale

All Grain


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Brewer/Contributor: Kerry Hales

Batch Size: 5.00 gal

Boil Size: 6.00 gal

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Castle News

Type: All Grain

Date: 2/10/2006

Batch Size: 5.00 gal

Brewer: Kerry Hales
Boil Size: 6.00 galAsst Brewer:
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 30.0 Brewhouse Efficiency: 75.00
Taste Notes: Remakably similar to New Castle. Slightly roasted with hints of caramel and malt. Very "uncarbonated" and smooth finish. Little or no aftertaste. Served cold and poured in New Castle tradition.


AmountItemType% or IBU
8.00 lbPale Malt, Maris Otter (3.0 SRM)Grain81.22 %
1.50 lbCaramel/Crystal Malt - 60L (60.0 SRM)Grain15.23 %
0.25 lbChocolate Malt (450.0 SRM)Grain2.54 %
0.10 lbRoasted Barley (300.0 SRM)Grain1.02 %
2.00 ozProgress [6.00 %] (60 min)Hops42.1 IBU
2.00 ozFuggles [4.50 %] (15 min)Hops15.7 IBU
0.25 tspIrish Moss (Boil 10.0 min)Misc
1 PkgsBritish Ale (White Labs #WLP005)Yeast-Ale


Beer Profile

Est Original Gravity: 1.055 SG

Measured Original Gravity: 1.055 SG
Est Final Gravity: 1.016 SGMeasured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.12 % Actual Alcohol by Vol: 6.52 %
Bitterness: 57.7 IBUCalories: 240 cal/pint
Est Color: 22.2 SRMColor:

Mash Profile

Mash Name: Single Infusion, Full Body, Batch SpargeTotal Grain Weight: 9.85 lb
Sparge Water: 4.35 galGrain Temperature: 72.0 F
Sparge Temperature: 168.0 FTunTemperature: 72.0 F
Adjust Temp for Equipment: TRUEMash PH: 5.4 PH

Single Infusion, Full Body, Batch Sparge
Step TimeNameDescriptionStep Temp
60 minMash InAdd 12.31 qt of water at 167.3 F152.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2)Volumes of CO2: 2.0
Pressure/Weight: 4.7 PSICarbonation Used:
Keg/Bottling Temperature: 35.0 FAge for: 28.0 days
Storage Temperature: 35.0 F 


Mash at 152F. Hold for 50-60 mins. Sparge at 175-180 until 5.5 gals are obtained.
First fermentation at 72-74 F. Hold for 4 days. Whirlpool, drain trub at day 4, 5, and 6. On day 4 start secondary fermentation. Light body will floculate fast with terminal gravity approaching near 1.0. Cold condition 2 weeks at 33-36F.

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