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You are here: Home --> Forum Home --> Brewing Forum --> Recipe Discussion --> Old Ale Critique

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Charter Member
Normal, IL
341 Posts

So I just ordered the variety pack from Black Swan Cooperage, which includes the following honeycombs:

  • Cherry
  • Hard Maple
  • Hickory
  • Red Oak
  • Sassafras
  • Soft Maple
  • White Ash
  • White Oak
  • Yellow Birch
So, I want to refine my Old Ale recipe and get it ready for NHC next year (as a wood-aged beer). I do six gallon batches, and I want a control, so I'll be using: Cherry, Hard Maple, White Oak, White Ash, and Sassafras. Here is the recipe I'm currently looking at.

OG: 1.089
FG: 1.025
IBUs: 46
ABV: 9%
Boil: 90 Minutes

Maris Otter (80%)
Munich (10%)
Crystal 60L (5%)
Molasses (5%)

Challenger w/ 25 IBUs @ 60
Fuggle w/ 13 IBUs @ 20
Fuggle w/ 8 IBUs @ 10

London ESB or Scottish Ale yeast

Really, I've never used London ESB before but I have heard excellent thing. I've also never used molasses, so I'm looking for advice on that, I'm not really tied to anything in the recipe. 


Posted 34 days ago.

314 Posts

Depending on your source of molasses it may be a bit salty and minerally in the wrong way. Instead of molasses, look into brewers invert #2 or #3 (up to 10%) for more colour use brewers caramel. Instead of munich maybe a touch of amber malt. Don't forget the Brett.

Posted 34 days ago.
Edited 34 days ago by ingoogni

Charter Member
Normal, IL
341 Posts

Ha I'm actually of the opinion that strong ale doesn't need a Brett presence, but after I decide on a wood I'll look into it! Thanks for the notes about molasses!

Posted 34 days ago.

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