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For anyone that still has 2014 Seasonal ESBs to brew, I partial-mashed a barrel-aged Old Ale using treacle, oak and Port wine.? Port Barrel-Aged Old Ale 2014 Autumn Seasonal ESB, best before May 2016 Muntons Amber DME, 0.5 lb. Lyle's Black treacle, 0.25 lb. Marris Otter 2-row, 6 oz. Flaked Barley, 4 oz. Chateau Special B, 2 oz. Simpsons Chocolate Malt, 2 oz. Bramling Cross (U.K.) 20 min. boil East Kent Goldings (U.K.) 10 min. boil Fermentis Safale S-04 American Light Toast Oak chips infused with Port wine for a couple weeks, then added to primary after 7 days. OG was 1.074