Mammoth Brewing’s Old Ale Recipe

December 4, 2018 8:42 pm Published by

Barrel-Aged Flavor without the Barrel

This Old Ale recipe was created by Travis Wallentine, head brewer at Mammoth Brewing Company. After researching the style, Travis decided he wanted to get the barrel-aged flavor of an Old Ale without the barrel. Combining malts with dark fruit flavors and aging it on French Oak chips for a few days before packaging gave it a wonderful plum flavor with subtle cherry overtones and a barrel-aged feel. Travis fine-tuned his old ale recipe from his homebrewing days to feature in Wyeast’s Robust & Ruddy Autumn Private Collection using our  9097-PC Old Ale Blend.

Travis Wallentine is the head brewer at Mammoth Brewing in Mammoth Lakes, CA.  Brewing award winning beers since 1995, it’s an up and coming brewery with year-round favorites and exciting seasonal releases including this winter’s new Black Plum Sour – an aged dark ale sour aged in barrels with black plums for a year, resulting in a winter sour beer boasting flavors of chocolate, caramel and plum.


RECIPE: Old Ale Recipe

Batch size: 10 gallon

OG: 19.1 °P (1.076 SG)

TG: 4.7 °P (1.019 SG)

ABV: 7.95 %

ABV:  OG 1.080-Final 1.018 (20 Plato-4.5 Plato)

 

Fermentables:

  • American Pale Ale: 25 lbs (11.3 kg)
  • Simpsons DRC: 1.0 lb (0.45 kg)
  • Weyermann Special W: 1.0 lb (0.45 kg)
  • Weyermann CaraBelge: 1.0 lb (0.45 kg)
  • Castle Malts Chateau Special B: 1.0 lb (0.45 kg)
  • Crisp Chocolate: 0.25 lb (0.11 kg)
  • Crisp Finest Marris Otter: 1 lb (0.45 kg)

 

Hops:  

  • Nugget: 0.5 oz (14 g) 60 minutes
  • Czech Saaz: 1.0 oz (28 g) 0 minutes
  • Tettnang: 1.0 oz (28 g) 0 minutes

 

Yeast:  

  • Wyeast Old Ale Blend 9097-PC
  • Ferment at: 70 °F (21 °C)

 

Directions: 

  • Strike temp: 162 °F (72 °C) (look for a mash temp of 152 °F (67 °C), typically there is a 10 °F drop during mash in)
  • Mash temp: 152 °F (67 °C)
  • Mash Rest: 10 minutes
  • Vorlauf: 5 minutes
  • Run off: 12 gallons (45.4 L)
  • Boil: 60 minutes

From the Brewer

“When I was first researching this style of beer, I wanted to get the barrel-aged flavor without the barrel. I chose malts that had a dark fruit flavor like raisins and plums to help bring out the funky brettanomyces cherry flavor. I aged this beer for 2 weeks after secondary fermentation to give the brett time to show through before crashing it. The main flavors I got out of this beer were plum with subtle cherry and good malt character, and I would recommend aging on 1 oz of French oak chips for 1-3 days before packaging to give it a barrel-aged feel. It was carbonated it low at 2 volumes to help give the cask/barrel-aged mouthfeel as well.”

-Travis Wellentine


More Recipes to Come

All season we’ll be introducing homebrew recipes that come directly from brewers who partner with us at Wyeast. Each recipe is specifically crafted by a pro for our Robust & Ruddy Private Collection release.  These strains are only available for homebrewing now through December 2018.


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