Scrooge (Oaked Old Ale)

OG: 1.080 |  IBU: 50 |  ABV: 8.6%
MASH: 70min @ 69°C
BOIL: 90min
GRIST
– 8.4kg Simpsons Golden Promise (5 EBC)
– 490g Voyager SM40 (40 EBC)
– 490g Voyager SuperVoodoo (130 EBC)
– 200g Gladfield Dark Crystal (200 EBC)
– 190g Voyager Voodoo (190 EBC)
– 100g Voyager Pale Chocolate (500 EBC)

BOIL ADDITIONS
50g East Kent Goldings (5.7% AA) (60min)
50g Challenger (6.5% AA) (15min)
50g East Kent Goldings (5.7% AA) (5min)

FERMENT @ 19°C for approximately 14 days
DRY (2 or more packs recommended)
> LalBrew Nottingham
M36 Liberty Bell Ale
Safale S-04

LIQUID
WLP007 Dry English Ale
WLP023 Burton Ale

FERMENTER ADDITIONS: 50g Oak Barrel Chips. See preparation instructions below.

TARGET FG: 1.019

OPEN RECIPE IN BREWFATHER (23L) (46L)
OPEN RECIPE IN GRAINFATHER (23L)

How to prepare and add oak to your beer:

Choose whether to use French or American Oak in your beer. We find that French oak contributes a fruitier flavour, while American Oak is classically sweeter and gives notes of vanilla. We also sell a range of ex-barrel oak chips, which will give you distinct rum, bourbon, or whiskey flavours depending on your preference. Oak chips will give off their flavour much quicker, due to the increased surface area, so you may not need to leave them in your beer for as long as oak chunks or staves. Whichever oak you choose, the preparation should be the same:

1. Place your oak in a measuring jug or wide mouthed glass vessel with just enough neutral alcohol (vodka) to cover them. If you are using plain French or American Oak, you may choose to soak them in rum, bourbon, or whiskey, to mimic a barrel-aged effect in the beer. Leave these to soak for at least a few hours, up to a few days.
2. Remove the oak chunks and place in a sieve or slotted spoon. If required, quickly rinse with water to remove any smaller wood chips or fibers.
3. Add these to the fermenter as you would a dry hop, as fermentation is slowing but not yet fully complete.
4. Draw a sample of the beer every few days after adding to check how the flavour is developing. Cold crash and package when fermentation is complete and you have achieved the desired oakiness.

@hoppy.days.brewing

Target Water Profile: OLD ALE

How to prepare and add oak to your beer:

Choose whether to use French or American Oak in your beer. We find that French oak contributes a fruitier flavour, while American Oak is classically sweeter and gives notes of vanilla. We also sell a range of ex-barrel oak chips, which will give you distinct rum, bourbon, or whiskey flavours depending on your preference. Oak chips will give off their flavour much quicker, due to the increased surface area, so you may not need to leave them in your beer for as long as oak chunks or staves. Whichever oak you choose, the preparation should be the same:

1. Place your oak in a measuring jug or wide mouthed glass vessel with just enough neutral alcohol (vodka) to cover them. If you are using plain French or American Oak, you may choose to soak them in rum, bourbon, or whiskey, to mimic a barrel-aged effect in the beer. Leave these to soak for at least a few hours, up to a few days.
2. Remove the oak chunks and place in a sieve or slotted spoon. If required, quickly rinse with water to remove any smaller wood chips or fibers.
3. Add these to the fermenter as you would a dry hop, as fermentation is slowing but not yet fully complete.
4. Draw a sample of the beer every few days after adding to check how the flavour is developing. Cold crash and package when fermentation is complete and you have achieved the desired oakiness.

Our Recipe Packs come with all necessary grain, hops and yeast for your brew. Hops are rounded up to the nearest 50g and we’ll provide more yeast for strong ales and lagers. In very rare cases where an ingredient is unavailable, we will provide a suitable substitute to an equal or greater value. A Single Batch is 23L and a Double Batch is 46L (excluding super strong beers which are 20L / 40L)