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I knew I wanted to make an Old Ale, and I various ideas about what to do to tart it up a bit, including oaking and bretting, but in the end I went with adding spices and making it a winter warmer.

I missed my OG by 5 points because I didn't get the expected boil off, so OG was 1.065. The high mash temp led to a pretty high FG as well, at 1.020. I had to rouse the yeast and warm it up quite a bit to get the last couple points shaved off.

I used salts to match the "Brown Full" profile in Beersmith.

For the spicing, I made a potion in a 500ml mason jar with fresh orange peel (baked in the oven for 20 minutes at 200ºF), ground cinnamon, nutmeg, star anise, cloves, allspice, cardamom, and coriander (the last 5 toasted in a hot pan for a few minutes before grinding). I topped up the jar leaving a little head space and shook it well once or twice a day for a week. I strained the result with a coffee filter and ended up with 250ml, which was all added along with the priming sugar. I neglected to account for that in the ABV on the label, which is probably now more like 6.5%.

It was bottled the night before the exchange, so please keep it in a warm place for the next 3 weeks (until December 10 or so)!!

Mumble's Olde Peculiar
Recipe Specifications
Boil Size: 29.44 L
Post Boil Volume: 23.44 L
Batch Size (fermenter): 21.50 L
Bottling Volume: 19.50 L
Estimated OG: 1.070 SG
Estimated Color: 19.0 SRM
Estimated IBU: 41.8 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 73.3 %
Boil Time: 90 Minutes
Target CO2: 2.2 volumes

Ingredients:
5.7kg Maris Otter Malt (Muntons) (3.0 SRM) 81.6 %
0.25kg Caramel/Crystal Malt - 60L (60.0 SRM) 3.6 %
0.25kg Victory Malt (25.0 SRM) 3.6 %
0.175kg Special B Malt (180.0 SRM) 2.5 %
0.1kg Chocolate Malt (350.0 SRM) 1.4 %
0.45kg Candi Sugar, Clear [Boil] (0.5 SRM) 6.4 %
0.06kg Molasses [Boil] (80.0 SRM) 0.9 %
18g Warrior [15.00 %] - Boil 60.0 min 29.5 IBUs
28g Bramling Cross [5.00 %] - Boil 20.0 min 9.3 IBUs
28g Bramling Cross [5.00 %] - Boil 5.0 min 3.0 IBUs
2.0 pkg SafAle English Ale (DCL/Fermentis #S-04)

Nice label! Looking forward to this!

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This is a nice winter warmer, moderately sweet with a good spice character. I thought the cinnamon, cloves and star anise stood out the most.

Sipping away on this while making some final tweaks on a dubbel recipe for the Big Spruce comp (for brewing with Jaybab tomorrow). Can't wait to see what this St. Remy Abbey Ale yeast does!

A very enjoyable winter warmer - I am finding the spice level to be spot on, and the base beer is the perfect level of maltiness, imo. Carb was really quite low and did not last - though it not detract from my ultimate enjoyment.

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